Chunky Vegetable Paella

1 eggplant cut into large chunks
1 yellow bell pepper, sliced
1 red bell pepper, sliced
1 package of mushrooms, sliced
1 can crushed tomatoes
1 can chickpeas
1/2 cup chopped celery
1/2 cup shredded cabbage
olive oil
3 cups water
1 3/4 cups rice
salt and pepper
1 teaspoon tumeric
1 teaspoon paprika

Sprinkle eggplant with salt and let drain in a colander for 30 minutes.
Fry the cabbage, eggplant, tomatoes, and celery in the olive oil for a few minutes. Then add bell peppers and chickpeas, rice, water and crushed tomatoes. Add salt and pepper, tumeric and paprika. and bring to a boil. Simmer for 15-20 minutes, uncovered, stirring frequently.