Bring a medium pot of water to the boil. Salt it generously and add the rice. Cook the rice according to the packaging directions. When the rice is al dente, cooked through but still slightly resistant to the bite, drain it and cool it under running water, then set it aside.

Heat the oven to 200°C.

Dice the butternut squash and the eggplant: try to cut them all of the same size, as to roast them faster and evenly.

Spread butternut squash and eggplant into a baking tray lined with parchment paper.

In a small cutter chop all the herbs with garlic and black pepper, then add the salt and use this aromatic rub to season all the vegetables. Drizzle the vegetables with a few spoonfuls of extra virgin olive, then toss with your hands to evenly distribute the seasoning.

Roast the vegetables in the hot oven for about 40 minutes, mixing them with a spoon once in a while, or until they are soft and golden, with caramelized edges.

Take a large mixing bowl. Add the cold rice, the roasted butternut squash and eggplant, the capers, the olives and some finely chopped chives.

Toss gently the salad with two wooden spoons until the brown rice is evenly dressed.

You can eat the brown rice salad immediately, still warm from the freshly baked vegetables, or leave it in the fridge until you need it. It keeps perfectly for a day or two.