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Coat eggplant, potato and capsicum in 1 tbsp oil and place on a baking tray. Roast in the oven at 200C (392F) for approx. 30 minutes until lightly golden brown.
In a mixing bowl, combine rice, 1 tbsp olive oil, all spices really well. Set aside.
Heat 1 tbsp of oil in a saucepan and brown pine nuts and slivered almonds (do this whilst maklouba is cooking) set aside.
Brush pot (see suggest pot) with olive oil and start layering vegetables. Place eggplant first, then potato, capsicum (bell pepper) in between by filling gaps. Then place a layer of onion and scatter garlic on top.
Cover vegetables with an even layer of slightly compacted rice, ensuring the vegetables are fully covered. Carefully and slowly pour vegetable stock onto contents. Cover with lid.
Bring to a slight boil over medium heat for 5 minutes, then turn heat to low and cook for 15 minutes. Turn off heat, do not open lid, allow Maqluba to sit for 10 minutes.
Open pot and place a large serving plate or platter on top. Flip everything upside down and allow it to sit for 10 minutes, then slowly lift the pot to reveal the maqlouba. Garnish with brown nuts and parsley. Serve warm.