Begin by washing and chopping the fresh vegetables. Cut the eggplants into bite-sized cubes, dice the tomatoes and bell peppers, and finely chop the onion. Crush the garlic cloves to release their aromatic flavor, and grate the carrots for even cooking.

In a large, deep skillet, heat about three tablespoons of olive oil over medium heat. Allow the oil to shimmer, indicating it's hot enough to sauté.

Add the chopped eggplants, tomatoes, bell peppers, onion, grated carrots, and crushed garlic into the skillet. Mix in the uncooked rice along with a splash of white distilled vinegar, salt, and sugar. Stir frequently for around 8 minutes.

Once the ingredients are thoroughly mixed, lower the heat and cover the skillet. Allow it to simmer for about 30 minutes, stirring occasionally.

After simmering, remove the skillet from heat. Enjoy warm as a main dish or let it cool and serve chilled as a refreshing salad.