Eggplant, Zucchini and Sweet Red Pepper Stew recipe

All Recipes Fruits and Vegetables Vegetables Eggplant

Ingredients

1 eggplant, cut into 1 inch cubes
¼ cup olive oil
1 cup chopped onion
5 cloves garlic, chopped
½ cup Basmati rice
1 zucchini, cut into large chunks
1 large red bell pepper, chopped
3 fresh tomatoes, diced
1 cup Marsala wine
1 ½ cups water
½ teaspoon salt, or to taste
¼ teaspoon red pepper flakes
¼ cup chopped fresh basil
¼ cup chopped fresh parsley
1 sprig fresh rosemary, chopped

Nutrition Info

402.3 calories
carbohydrate: 50.7 g
cholesterol: : -
fat: 14.5 g
fiber: 6.3 g
protein: 5.5 g
saturatedFat: 2.1 g
servingSize: -
sodium: 1054.3 mg
sugar: 16.5 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

Makes a great veggie main meal!

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