Wash the rice and prepare it with water, salt, and dried shrimp. Adjust water to slightly less than usual.

Cut the eggplant into large pieces and chop other vegetables as desired.

Heat olive oil in a pan and sauté minced garlic and whole garlic cloves.

Add chopped vegetables, season with salt and pepper, and stir-fry until slightly softened.

Pour in tomato sauce and cooking wine, lower the heat, cover, and let the sauce absorb into the vegetables.

Place the eggplant mixture on top of the rice and cook as you would in a pressure cooker.

Once the rice is cooked, gently mix the eggplant and rice together.