Eggplant and Rice

1 medium eggplant, cut into 1 inch cubes
3 Tbs oil
1 green bell pepper, cubed
1 medium tomato, shredded
1 tsp tomato paste
1 cup water
1 1 cup cooked rice
3 Tbs chopped fresh parsley
1 cup coarsely chopped green olives (optional)
salt and pepper to taste

Saute eggplant in oil over medium high heat for 5 minutes. Add bell pepper and fry for another 3-4 minutes. Turn heat down to medium and add tomato, tomato paste, water salt and pepper. Simmer for a few more minutes until the water is absorbed. Add rice, mix together and warm through. Remove from heat and add parsley and olives.