Recipe by Barbara Ann Ring
"Makes a great veggie main meal!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
eggplant, cut into 1 inch cubes
zucchini, cut into large chunks
red bell pepper, chopped
fresh tomatoes, diced
1 1/2 cups
salt, or to taste
red pepper flakes
chopped fresh basil
chopped fresh parsley
fresh rosemary, chopped
I love this recipe. I have made it twice. I took the advice of another reviewer and flipped the cooking order of the eggplant and onions. When I cooked the eggplant first it soaked up all the oil and there wasn't any left to cook the onions. It worked much better the opposite way. I also used a can of Italian diced tomatoes (only because I didn't have any fresh) and that worked out great. I added extra water but I also used very large vegetables so that could be why I needed more water. All in all a very good way to use up vegetables from the garden. It freezes great too!
I don't know why, but when I made this it just tasted bland, and nothing I could think of could bring it any kind of flavor.
This dish had nice flavor and was very easy to make. As per other reviewers I sauteed my onions and garlic first, then added the eggplant. After adding the other ingredients I discovered I only had organic rice in the house, which extended the cooking time a bit but otherwise worked just fine. I think I skipped the Marsala (feeding to kids) but we certainly didn't miss it. Thanks for a keeper!
This is a wonderful recipe - the next day! It does requires a lot of chopping...but worth it. I used 1/2 basmati rice and 1/2 white rice.. I preferred the meal the following day... the flavors really gelled then... Next time I will make it in the a.m for a p.m. meal.
Substituted yellow squash fo the zucchini I don't like, the red wine I had on hand for the Marsala, dried basil and rosemary I couldn't get fresh that day and plain rice for Basmati rice and still got a wonderful dinner. We even enjoyed the leftovers the next day. This is an excellent, healthy vegetarian meal.
I added a little black pepper and only 1/8 tsp. red pepper flakes, & omitted the basil & rosemary, due to family preference. I also substituted brown rice for the Basmati. I'm giving this 5 stars as my husband loved it. If you added some beans (like cannelini or navy), this would be even more filling & nutritious as a vegetarian entree, instead of just a side dish.
It's like a veggie gumbo - really thick. It came out very sweet (didn't have marsala so I used mirin) so I added some hot sauce. That made a great combo of hot and sweet (if you like that sort of thing). If I made it again I'd mess around with adding hot peppers or at least a lot more red pepper flakes. Also I'd recommend sauteeing the eggplant after the onion and garlic - my eggplant got really mushy from being in there so long.
Didn't vary this recipe much other than I left the zucchini to sweat for about 20 minutes before rinsing. Also used white rice which was fine. Used a 14 oz can of diced italian tomatoes instead of fresh. Added a Tbs. of lemon juice. It was surprisingly thick, so added a little more water. Topped off each serving with Mozza cheese and it was an extremely filling dish! Will probably make this again.
* Percent Daily Values are based on a 2,000 calorie diet.
Eggplant, Zucchini and Sweet Red Pepper Stew
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
** Calories: 402
** Calories from Fat: 130
Muffins are great for breakfast, with coffee, or just as a snack on the go.
Soup is what the doctor ordered to cure those winter blahs.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make summer’s ideal side dish starring zucchini and yellow squash.
See how to make a simple, flavorful vegetable and sausage stew.
See how to make quick-and-easy hummus with red bell peppers.