Hydrate the saffron in 3 Tbl hot water. Salt the eggplant and leave to drain in a colander for 30 minutes before rinsing and drying. In a large frying pan heat oil and fry onion, garlic and peppers and eggplant for about 5 minutes.
Stir occasionally. Add paprika and thence the rice, stock, tomatoes, saffron and salt and pepper to taste. Bring to a boil and reduce to simmer for 15 minutes uncovered, stirring occasionally and shaking the pan frequently.