Vegan Rice and Bean Salad

Firstly, cook the rice. I pour the measured rice into a cup or small mixing bowl. Add this to the saucepan. Then fill the same cup or mixing bowl with water 3 times and add this to the pan. If you are using a different rice, you will need different quantities of water.
Bring to a boil, then cover and turn down to the lowest setting and simmer until tender. Brown rice can take up to an hour to cook to tender.
Whilst the rice is cooking, prepare the sauce. Add the olive oil to a large saucepan, and add the onion, garlic and chopped bell pepper. Sauté until tender.
Add the mushrooms and eggplant and sauté for another 5 minutes.
Finally, add the tinned tomatoes and kidney beans, and simmer for another 20 minutes until all the flavours are fully amalgamated.
Taste sauce for seasoning and add salt, pepper and tabasco to taste.
Once the rice is cooked, stir this into the sauce. Taste again for salt.
Sprinkle over the parsley and stir through.
Leave to cool completely and serve.