Eggplant, Zucchini and Sweet Red Pepper Stew recipe
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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 caloriescarbohydrate: 50.7 gcholesterol: : -fat: 14.5 gfiber: 6.3 gprotein: 5.5 gsaturatedFat: 2.1 gservingSize: -sodium: 1054.3 mgsugar: 16.5 gtransFat: : -unsaturatedFat: : -
Directions Eggplant, Zucchini and Sweet Red Pepper Stew
Directions
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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.