Eggplant, Zucchini and Sweet Red Pepper Stew Recipe

Reviews More Reviews

Most Helpful Positive Review

Jul 31, 2008

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!

—Amy Jo

See full review »

Most Helpful Critical Review

Oct 04, 2010

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.

—Katie

See full review »

39 Ratings

See other versions of this recipe!

Apr 03, 2008

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!

—LYNNIEMILANO

See full review »

Aug 14, 2003

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.

—SBAM

See full review »

Mar 14, 2003

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.

—FLCOOK

See full review »

Nov 26, 2006

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.

—FBA

See full review »

Jun 27, 2005

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.

—STASIGRACE

See full review »

Sep 09, 2005

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.

—Cowgirl Chrissy

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Eggplant and Zucchini Casserole

Portobello, Eggplant, and Roasted Red Pepper Panini

Aunt Eileen's Stuffed Eggplant

Veal Scallopini in a Sweet Red Pepper Sauce

Eggplant and Lamb Stew

Eggplant and Pepper Parmesan Sandwiches

Sausage, Zucchini and Two Pepper Pasta

Stuffed Guinea Squash (Eggplant)

Eggplant and Zucchini Parmesan In the Slow Cooker

Russian Eggplant

ADVERTISE WITH US

Nutrition

Calories
402 kcal
20%

Carbohydrates
50.7 g
16%

Cholesterol
0 mg
0%

Fat
14.5 g
22%

Fiber
6.3 g
25%

Protein
5.5 g
11%

Sodium
1054 mg
42%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

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

% Daily Value *
** Total Fat 14.5g 22 %
** Saturated Fat 2.1g 10 %
** Cholesterol 0mg 0 %
** Sodium 1054mg 42 %
** Potassium 721mg 20 %
** Total Carbohydrates 50.7g 16 %
** Dietary Fiber 6.3g 25 %
** Protein 5.5g 11 %
** Sugars 16.5g
** Vitamin A 56 %
** Vitamin C 173 %
** Calcium 8 %
** Iron 21 %
** Thiamin 22 %
** Niacin 20 %
** Vitamin B6 26 %
** Magnesium 19 %
** Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.