Eggplant, Zucchini and Sweet Red Pepper Stew

Eggplant, Zucchini and Sweet Red Pepper Stew
  • 1 eggplant, cut into 1 inch cubes
  • 1/4 cup olive oil
  • 1 cup chopped onion
  • 5 cloves garlic, chopped
  • 1/2 cup Basmati rice
  • 1 zucchini, cut into large chunks
  • 1 large red bell pepper, chopped
  • 3 fresh tomatoes, diced
  • 1 cup Marsala wine
  • 1 1/2 cups water
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 sprig fresh rosemary, chopped


  1. Place eggplant in a colander and sprinkle with salt.
  2. Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
  3. Stir in rice, zucchini, red bell pepper, tomatoes, wine, water, salt and red pepper flakes. Cook over medium-high heat until mixture reaches a low boil. Reduce heat and simmer for 45 minutes, or until vegetables are tender.
  4. Remove from heat and stir in basil, parsley and rosemary.

05/08/2018
Eggplant, Zucchini and Sweet Red Pepper Stew, recipe PT15M PT1H 5 455 calories

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