Eggplant, Zucchini and Sweet Red Pepper Stew recipe

4 servings

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

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.