Stuffed Cornish Hen and Rice in one pot

For this recipe you need:

2 Cornish hen
100 gr (1 stalk) celery, roughly chopped
100 gr carrot, cut in stripes
2 medium eggplants, peeled*
4 cloves of garlic
1 small onion, sliced
300 gr sweet peppers
4 cups (850 gr) rice, I am using Jasmine rice
200 gr dried plums, rinsed - can be substituted with fresh plums or cranberries
3 cups of warm water
4 tbs olive oil
salt and pepper, to taste

For the marinade you need: **
2 tbs chopped parsley, cilantro, and dill
2 tsp mustard
2 tsp hot sauce
8 tsp olive oil

*In advance slice the eggplants length-wise (1 inch (2 cm) thick) and salt them liberally and allow them to drain for an hour or so, then tap dry and use them as instructed in the video. This draws out excess moisture and the bitterness along with it.

** Mix all the ingredients well and marinate the Cornish hens with it. Preferably leave the marinated chickens in the fridge for few hours or overnight to absorb the flavors.

Please make sure to use an oven proof pot.
Cast iron is preferred.