Remove tomato skin and seeds, and cut into cubes. Chop the celery, onion, and carrot. Also, cut the rest of the vegetables (zucchini, eggplant, and peppers) into cubes.
In a frying pan, heat the oil and add garlic. When cooked, remove the garlic and set aside.
Fry the tomatoes for a few minutes. Then, add the pepper, eggplant and zucchini. Remove from pan, drain, and keep warm.
In a saucepan, saute the butter with the chopped celery, carrot and onion.
Add the rice and toast it for a few minutes. Then, moisten the mixture with wine.
When the wine has evaporated, add the hot broth one ladle at a time.
Remove from heat and add a generous amount of pepper and transfer in a warm serving dish.
Mix the cooked vegetables that was previously set aside, the grated Parmigiano-Reggiano, and a dash of chopped parsley. Serve separately.