Eggplant, Zucchini and Sweet Red Pepper Stew Recipe -
Eggplant, Zucchini and Sweet Red Pepper Stew Recipe

Eggplant, Zucchini and Sweet Red Pepper Stew

Recipe by  

"Makes a great veggie main meal!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  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.
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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!

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.

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!

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.

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.

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.

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.

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.


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  • 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.

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