Eggplant, Zucchini and Sweet Red Pepper Stew

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