Combine the Romatherapy® tomatoes, 1 tablespoon of the oil and chilli in a bowl. Season well and stir to coat.
Preheat oven 220°C fan forced. Combine eggplant, Minicaps® and onion in a greased roasting pan. Spoon over remaining 2 tablespoons oil, season well and roast 10 minutes. Stir then roast further 10 minutes or until eggplant is tender and starts to colour.
Add the Romatherapy® tomato mixture and roast a further 3 minutes. Remove from the oven and stir in the olives and vinegar. Set aside 15 minutes.
Meanwhile, cook the rice following the absorption method on the packet. Rinse under cold water, drain well and transfer to a large bowl. Add the capers, parsley and basil to the roasted vegetables then stir into the rice. Serve.