Cook jasmine rice. While it's cooking, prep your ingredients - dice your onion, dice your tomato, spiralize (or peel and dice) your zucchini, shred your carrots, dice your red bell pepper, cube your eggplant, and chop your herbs.
In a medium - large size pan, add all of your ingredients (minus the jasmine rice.) Start with 1/4 cup of veggie broth and keep pan covered. Keep on a low-medium heat stirring every so often. Once the veggies start to soften and soak up the veggie broth, add another 1/4 cup of veggie broth. Repeat until veggies are soft and no longer need any liquid. Keep in mind some of the ingredients will release their own liquids.
Once the veggies are almost at the perfect level of softness, remove the lid and slightly turn up the heat. Once all the liquid has evaporated, remove from heat.
Divide your rice between 2 plates and top with the ratatouille mixture, additional sea salt & pepper if needed, and fresh herbs.