Eggplant, Zucchini And Sweet Red Pepper Stew

Ingredients

• Servings: 4
• 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

Recipe

Preparation Time: 20 mins Cook Time: 1 hr

Ready Time: 1 hr 20 mins


• place eggplant in a colander and sprinkle with salt.
• 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.
• 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.
• remove from heat and stir in basil, parsley and rosemary.