Prepare the vegetables: peel the onion, zucchini, eggplant, garlic, and tomatoes. And dice all of them along with the bell pepper.
Heat up the broth in a pot.
Warm the olive oil in a large pot over medium heat, and saute the eggplant, zucchini, bell pepper, and onion for about five minutes.
Deglaze with the wine, and add the tomatoes, rice, and garlic. Cook for a couple of minutes while stirring.
Add the tomato paste, and a quarter of the vegetable broth. Cook on simmer while stirring until the rice has absorbed all the liquid, and repeat the same process until it is cooked – about 20 minutes. You might not need to use all the broth.
Stir in the fresh chopped thyme, season to taste, and enjoy right away with some vegan Parmesan cheese.