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

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

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.