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Bring 2 cups of water to a boil and add 1/2 teaspoon kosher salt. Add the rice, cover, and reduce the heat to a simmer. Cook the rice for approximately 45 minutes or until the water is absorbed and the rice is tender.
While the rice cooks, cut the eggplant lengthwise into 1/2-inch thick slices. Arrange the slices in a colander in a single layer and sprinkle liberally with kosher salt. Let sit for 20 minutes to drain excess moisture, then pat dry.
Chop the drained eggplant slices horizontally into thick strips. Slice the zucchini into 1/4-inch thick rounds and the red pepper into 1/4-inch thick strips.
Heat 2 tablespoons of olive oil in a large skillet or 3-quart saute pan over medium-high heat. Add the eggplant in a single layer (you may need to cook the eggplant in batches if it does not all fit in your pan) and cook until browned and tender, about 2 minutes per side.
Transfer the eggplant to a bowl and pour 1 tablespoon of olive oil into the skillet. Add the red pepper strips and cook until browned and tender, about 5 minutes. Add the cooked peppers to the bowl with the eggplant.
Pour the remaining tablespoon of olive oil into the skillet and add the zucchini. Cook for 1 minute to brown, then flip and add the minced garlic. Cook for an additional 2 minutes until softened and fragrant.
Add the zucchini and garlic to the vegetable bowl. Add the marinara sauce to the pan and heat until bubbling. Return the vegetables to the pan and stir gently to combine and heat through.
To serve, scoop a portion of vegetables over cooked rice and top with a ladleful of marinara sauce and a sprinkling of crumbled feta cheese.