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Eggplant, Zucchini and Sweet Red Pepper Stew Recipe

Recipe by: 106a802496d678ba

"Makes a great veggie main meal!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook1 h
  • Ready In1 h 20 m
  • 1Place eggplant in a colander and sprinkle with salt.
  • 2Heat 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.
  • 3Stir 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.
  • 4Remove from heat and stir in basil, parsley and rosemary.
Ingredients
  • 4 servings
  • 402 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    402
    20%
  • Fat:
    14.5
    22%
  • Carbs:
    50.7
    16%
  • Protein:
    5.5
    11%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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