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Eggplant, Zucchini and Sweet Red Pepper Stew

By: Barbara Ann Ring  
"Makes a great veggie main meal!"

Rating: This weblink has been rated 29 times with an average star rating of 4.3 Read Reviews (22)

Rate/Review | 1,247 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
20 Min
Cook Time:
1 Hr
Ready In:
1 Hr 20 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

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

  1. Place eggplant in a colander and sprinkle with salt.
  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.
  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.
  4. Remove from heat and stir in basil, parsley and rosemary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 410 | Total Fat: 14.8g | Cholesterol: 0mg

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 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2008 by LYNNIEMILANO 
This dish had nice flavor and was very easy to make. As per other reviewers I sauteed my... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 14, 2003 by SBAM 
This is a wonderful recipe - the next day! It does requires a lot of chopping...but worth it.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 14, 2003 by FLCOOK 
Substituted yellow squash fo the zucchini I don't like, the red wine I had on hand for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 31, 2008 by Amy Jo 
I love this recipe. I have made it twice. I took the advice of another reviewer and flipped... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2006 by FBA 
I added a little black pepper and only 1/8 tsp. red pepper flakes, & omitted the basil &... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2005 by Cowgirl Chrissy 
Didn't vary this recipe much other than I left the zucchini to sweat for about 20 minutes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2005 by STASIGRACE 
It's like a veggie gumbo - really thick. It came out very sweet (didn't have marsala so I used... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 9, 2005 by Cara 
Fantastic! I added a half pkg of baby spinach at the end and one pound of cooked ground turkey... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 12, 2006 by MGEE73 
Yum!!!!!! Followed recipe for the most part and incorporated a few suggestions from other... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 7, 2007 by SugarKitty 
this reminds me of ratatouille - it's pretty good - i think it needs to be topped with... MORE

 
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