Curry Rice with Eggplant

2 c white rice cooked
1 medium eggplant or several small ones
1 large red pepper
1 large onion
2 carrots
1/2 T curry powder (to taste)
1 T fresh parsley leaves
salt
3 T vegatable oil
1/2-1 C chicken stock

Cut eggplant, peppers, onions and carrots into small even pieces and saute in oil in a large skillet. Add in already cooked rice and stir in completely with the vegetables. Add chicken broth, curry powder, parsley and salt to taste.