Eggplant, Zucchini, and Sweet Red Pepper Stew

Name: Eggplant, Zucchini, and Sweet Red Pepper Stew
Total time: 120
Yield: 4
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

Recipe by Barbara Ann Ring from allrecipes.com

Dinner 2 Hr.

Ingredients

4 servings

•

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 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.
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.
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.
Remove from the heat and stir in basil, parsley, and rosemary.