Eggplant, Zucchini and Sweet Red Pepper Stew |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Makes a great veggie main meal! Ingredients:
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 |
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.
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