Eggplant, Zucchini and Sweet Red Pepper Stew Recipe

Ingredients
<br>- 1 eggplant, cut into 1 inch cubes
<br>- 1/4 cup olive oil
<br>- 1 cup chopped onion
<br>- 5 cloves garlic, chopped
<br>- 1/2 cup Basmati rice
<br>- 1 zucchini, cut into large chunks
<br>- 1 large red bell pepper, chopped
<br>- 3 fresh tomatoes, diced
<br>- 1 cup Marsala wine
<br>- 1 1/2 cups water
<br>- 1/2 teaspoon salt, or to taste
<br>- 1/4 teaspoon red pepper flakes
<br>- 1/4 cup chopped fresh basil
<br>- 1/4 cup chopped fresh parsley
<br>- 1 sprig fresh rosemary, chopped
<br><p></p>Directions
<br>step 1: Place eggplant in a colander and sprinkle with salt.
<br>step 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.
<br>step 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.
<br>step 4: Remove from heat and stir in basil, parsley and rosemary.
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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
step 1: Place eggplant in a colander and sprinkle with salt.
step 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.
step 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.
step 4: Remove from heat and stir in basil, parsley and rosemary.

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