In a large pot on medium-high heat, add olive oil, onion and garlic. Cook until soft about 3 minutes.
Add seasonings, eggplant, zucchini, bell pepper and sauté for 5 minutes. Add tomatoes, 2 cups stock and ½ the basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
In a small saucepan, cook the rice in the remaining 2 cups of stock for 20 minutes.
Serve rice and soup in a shallow bowl and garnish with grated parmesan, fresh basil and a sprinkle of cajun seasoning.
Pro-Tip: Use the highest quality canned tomatoes you can find. San Marzano tomatoes are a perfect choice as they are sweet, have low acidity and are a deep beautiful red color. Fire roasted tomatoes would be good too.