Rice Timbale, Bean Compote, Roasted Squash and Eggplant

1 cup rice (or mix or rices and grains)
2 cups water

2 cans pinto beans, drained
1 medium onion, diced
1 carrot, peeled and diced
1 jalapeño pepper, diced

4 fresh plum tomatoes, diced, or 1 can petite diced tomatoes, drained and squeezed dry, juice retained
2 cloves garlic, minced
1 eggplant, cubed about 1/2-inch ( about 3-4 cups)
1 butternut squash, peeled and cubed about 1/2-inch (about 3 cups)

Preheat oven to 425F. Prepare the rice with with water according to package directions. Alternatively, prepare your favorite rice dish!

Meanwhile, in a medium pot, sauté the onion, carrot and pepper in a bit of olive oil, until softened, about 8-10 minutes. Salt and pepper to taste. Add the beans and the juice from the tomatoes and simmer for 30 minutes, stirring often. Add water as needed to produce a nice creamy consistency.

Meanwhile, toss the squash and tomatoes with about a tablespoon of olive oil, a good dash of coarse salt and freshly ground pepper, and spread on an oiled jelly roll pan. Roast veggies in the oven for about 30 minutes, turning a few times, until nicely browned. Meanwhile, toast the eggplant in a large non-stick skillet for about 3-5 minutes, dry. Then add a few glugs of olive oil to allow the eggplant to brown. Re-oil as necessary and sauté until nicely browned, turning often.

Mash the beans a bit to produce a nice creamy mixture. To serve, firmly fill an oiled 6-oz ramekin with rice and reverse onto a serving plate. Surround the rice with bean mixture and then scatter eggplant and squash mixture about the beans. Top with cilantro leaves.