Eggplant
Eggplant, Zucchini, and Sweet Red Pepper Stew
This stew recipe with eggplant, zucchini, bell peppers, and basmati rice is a great vegetarian main dish.
Ingreadient
- 1 medium eggplant, cut into 1 inch cubes
- 1 teaspoon kosher salt, or to taste
- ¼ cup olive oil
- 1 cup chopped onion
- 5 cloves garlic, chopped
- 3 medium fresh tomatoes, diced
- 1 large red bell pepper, chopped
- 1 medium zucchini, cut into large chunks
- 1 ½ cups water
- 1 cup Marsala wine
- ½ cup basmati rice
- ½ teaspoon salt, or to taste
- ¼ teaspoon red pepper flakes
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 1 sprig fresh rosemary, leaves stripped and finely chopped
Direction
- Place eggplant cubes into a colander and sprinkle with 1 teaspoon kosher salt; let sweat for 30 to 45 minutes. Rinse to remove salt, then pat dry.
- Heat oil in a Dutch oven over medium heat. Add eggplant and sauté until slightly browned, 3 to 5 minutes. Add onion; cook and stir until transparent, about 5 minutes. Stir in garlic and sauté until fragrant, 2 to 3 minutes.
- Stir in tomatoes, bell pepper, zucchini, water, wine, rice, 1/2 tespoon salt, and pepper flakes; cook, stirring occasionally, over medium-high heat until mixture reaches a low boil. Reduce the heat and simmer until vegetables and rice are tender, about 45 minutes.
- Remove from the heat and stir in basil, parsley, and rosemary.
