Eggplant, Zucchini and Sweet Red Pepper Stew

Cooking Recipes Catalogue

Eggplant, zucchini, red bell pepper, tomatoes and rice are simmered with Marsala wine and fresh herbs.

INGREDIENTS (for 4 servings):


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