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Bring 1 cup salted water to a boil and add the rice. Cover and retrun to boil. Reduce to medium heat and simmer for about 30 minutes or until rice is cooked. Preheat oven to 200C Cut up eggplant into small cubes. Sprinkle with salt and add olive oil. Mix well so all eggplant is coated. Bake eggplant for 20 minutes or until it starts to blacken on the edges. Remove from oven and set aside Heat oil in another pan over medium heat. Add garlic and oil and saute over medium heat for a few minutes or until softened. Add chicken and cook until sealed Add the tomatoes, cumin and pepper. Season with salt. Stir well and cook for about 15 minutes, until tomatoes have reduced and sauce has begun to thicken. Add eggplant to the sauce and stir in the cooked rice. Sprinkle with parsley and serve.