Rice, Eggplant, Mushroom Recipe

No one's going to follow this recipe because it makes a massive quantity of 7 quarts.  Consider it a concept.  I don't really follow recipes because what I makes depends on what's in the pantry.

1 quart brown rice
1 quart boletus edulis mushrooms broth (from freezer)
1 quart boletus edulis mushrooms with parsley, onions, garlic and olive oil (from freezer)
1 jar sweet red peppers, undrained
1 jar 24 ounce Bionature strained tomatoes
1 can 28 ounce Bionature diced tomatoes
1 eggplant diced
1 cup bean juice from Westbrae 25 ounce can black beans (I ate the black beans the day before)
1 cup dry vermouth
1/2 cup jalapeño slices (from freezer)
2 T olive oil
dried Italian seasoning, tarragon, thyme, parsley, ground fennel - all to taste
salt if you use it

Brown the rice in the 2 T olive oil in a huge cast iron pot.  Food process the jalapeños and sweet red peppers to a puree and add to rice.  Add the mushroom broth and mushrooms to the rice.  Throw in the tomatoes, bean juice, eggplant, vermouth and water.  Bring to a boil, turn down heat, add seasoning and cover, simmering until rice is soft. I forget how long I cooked it but it took over an hour.  I had to add more water.  The rice started to scorch and I turned down the heat. Fortunately the scorch flavor didn't permeate the dish.

I froze 4 of the 7 quarts this made.  I'm the only one eating it.  Each night I reheat some and add beans or tempeh or fish and cooked vegetables like spinach.  For salt, I add some miso.