Place the white beans into a bowl under water. Let the beans soak 8 hours. Drain. Cook the beans in plenty of water over medium heat for about 60 minutes.
Cook the brown rice according to the package.
Cut the eggplant, zucchini and tomato into small pieces. Heat the frying pan and fry the zucchini and eggplant over a low heat. If some moisture comes out, add the onions and squeeze the clove of garlic on top. Bake everything for 5 minutes.
Add the mashed tomatoes, tomato pieces, Provencal herbs and pepper. Cook the vegetables in about 10 minutes with the lid on the pan. Stir in the white beans.