Heat the oil in a pan and gently fry the onion and garlic for 3-4 minutes until soft. Add the aubergine, courgette and ground turmeric and continue to cook for a further 3-4 minutes, then stir in the rice to coat in the oil.
Dissolve the stock cube in the hot water, then pour over the rice in the pan. Bring to a gentle simmer and cook, part covered, until the rice is tender, about ten minutes.
To serve, stir in the chopped tomato, chopped parsley and lemon juice and pile onto a serving plate.