Salt the eggplant and leave it in a strainer to stand for 30 minutes, then rinse it under cold water and let it drain completely. Bake eggplant until it takes on a brown color, then add the onion and cook for another 5 minutes, adding hot water at a time. Then add the rice, zucchini, bell, tomatoes, tomato juice, water, salt and a little red pepper. Put everything in a baking pan or ovenproof dish and bake until vegetables are tender.