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Eggplant, Zucchini, and Sweet Red Pepper Stew
Eggplant, Zucchini, and Sweet Red Pepper Stew
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Prep Time:
30 minutes
Cook Time:
60 minutes
Total Time:
120 minutes
Vibrant veggies and rice cooked in Marsala wine broth, garnished with fresh herbs.
Ingredients:
  • 1 medium eggplant, cut into 1 inch cubes
  • 1 teaspoon kosher salt, or to taste
  • 0.25 cup olive oil
  • 1 cup chopped onion
  • 5 cloves garlic, chopped
  • 3 medium fresh tomatoes, diced
  • 1 large red bell pepper, chopped
  • 1 medium zucchini, cut into large chunks
  • 1.5 cups water
  • 1 cup Marsala wine
  • 0.5 cup basmati rice
  • 0.5 teaspoon salt, or to taste
  • 0.25 teaspoon red pepper flakes
  • 0.25 cup chopped fresh basil
  • 0.25 cup chopped fresh parsley
  • 1 sprig fresh rosemary, leaves stripped and finely chopped
Instructions:
  • Place the eggplant cubes in a colander, sprinkle with 1 teaspoon of kosher salt, and allow to sweat for 30 to 45 minutes. Rinse to remove the salt and then pat dry.
  • In a Dutch oven, heat oil over medium heat. Sauté eggplant until slightly browned, about 3 to 5 minutes. Add onion and cook until transparent, approximately 5 minutes. Stir in garlic and sauté until fragrant, about 2 to 3 minutes.
  • Combine the tomatoes, bell pepper, zucchini, water, wine, rice, 1/2 teaspoon salt, and pepper flakes in a pot. Bring the mixture to a gentle boil over medium-high heat while stirring occasionally. Reduce the heat and let it simmer for about 45 minutes until the vegetables and rice are tender.
  • Take the pot off the heat, and gently fold in the fragrant basil, parsley, and rosemary.

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