Vegetable Asopao

1 1/2 tablespoon canola oil
1 medium onion, diced
1 green or red bell pepper, seeded and diced
1 small eggplant, diced
1 yellow plantain, peeled and cut into 1 inch sections
2 cloves garlic, minced
3 1/2 cups hot water or very light vegetable stock
1 1/4 cups arborio rice
1 14 oz can stewed tomatoes
2 medium carrots, peeled and diced
1 1/2 cups fresh or frozen green peas or pigeon peas
1 tablespoon dried parsley
2 teaspoons dried oregano
1/2 teaspoon ground black pepper
1/2 teaspoon salt
1/4 teaspoon cilantro (optional)
1/4 cup plus 2 tablespoons grated Parmesan cheese

Heat oil and saute onion, bell pepper, eggplant, plantain and garlic for 8-10 minutes over medium heat, stirring frequently
Add water, rice, tomatoes, carrots, peas and seasonings
cook over low heat about 25 minutes, stirring occasionally
Stir in Parmesan cheese
Let stand 5-10 minutes before serving