Eggplant, Zucchini, and Sweet Red Pepper Stew

Eggplant, Zucchini, and Sweet Red Pepper Stew

In this stew recipe, eggplant, zucchini, red bell pepper, tomatoes, and rice are simmered in a Marsala wine-based broth and topped with fresh herbs.

Preparation Time
30 mins
Cooking Time
60 mins
Total Time
1 hr 30 mins
Calories
395 Calories

Recipe Instructions

Step 1
Place eggplant cubes into a colander and sprinkle with 1 teaspoon kosher salt; let sweat for 30 to 45 minutes. Rinse to remove salt, then pat dry.
Step 2
Heat oil in a Dutch oven over medium heat. Add eggplant and sauté until slightly browned, 3 to 5 minutes. Add onion; cook and stir until transparent, about 5 minutes. Stir in garlic and sauté until fragrant, 2 to 3 minutes.
Step 3
Stir in tomatoes, bell pepper, zucchini, water, wine, rice, 1/2 tespoon salt, and pepper flakes; cook, stirring occasionally, over medium-high heat until mixture reaches a low boil. Reduce the heat and simmer until vegetables and rice are tender, about 45 minutes.
Step 4
Remove from the heat and stir in basil, parsley, and rosemary.
Eggplant, Zucchini, and Sweet Red Pepper Stew
Eggplant, Zucchini, and Sweet Red Pepper Stew
Eggplant, Zucchini, and Sweet Red Pepper Stew
Eggplant, Zucchini, and Sweet Red Pepper Stew

Ingredients

  • 1 cup chopped onion
  • 5 cloves garlic, chopped
  • 1 large red bell pepper, chopped
  • 1 cup Marsala wine
  • 1 sprig fresh rosemary, leaves stripped and finely chopped
  • 1 teaspoon kosher salt, or to taste
  • 1 medium zucchini, cut into large chunks
  • 1 medium eggplant, cut into 1 inch cubes
  • 0.25 cup chopped fresh parsley
  • 1.5 cups water
  • 0.25 cup olive oil
  • 0.25 cup chopped fresh basil
  • 0.25 teaspoon red pepper flakes
  • 0.5 teaspoon salt, or to taste
  • 3 medium fresh tomatoes, diced
  • 0.5 cup basmati rice

Categories

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