Recipe information
Ingredients for - Eggplant, Zucchini, and Sweet Red Pepper Stew
1. Eggplant, cut into 1 inch cubes - 1 medium
8. Zucchini, cut into large chunks - 1 medium
How to cook deliciously - Eggplant, Zucchini, and Sweet Red Pepper Stew
1. Stage
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.
2. Stage
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.
3. Stage
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.
4. Stage
Remove from the heat and stir in basil, parsley, and rosemary.
