Fried Brown Rice with Braised Fennel and Roasted Eggplant

Name: Fried Brown Rice with Braised Fennel and Roasted Eggplant
Ingredients: 1 small / medium sized eggplant; 4 tablespoons Ras el Hanout (Middle Eastern & North African blend of herbs and spices); 1 cup long-grain brown rice, rinsed; 1 shallot, chopped fine; 2 bay leaves; 3 cloves garlic, chopped fine; 2 teaspoons fennel seeds, toasted and crushed; 1 teaspoon turmeric powder; 1 1/2 teaspoons cinnamon powder; 1/2 teaspoon ground clove; 2 cups water; 1/2 fennel bulb, with fronds; 1/4 cup chicken broth / stock; salt and pepper; olive oil