Name: Eggplant, Zucchini, and Sweet Red Pepper Stew
Prep time: 30 min
Cook time: 30 min
Yield: 4
Ingredients: Eggplant, cut into 1 inch cubes - 1 medium; Kosher salt, or to taste - 1 teaspoon; Olive oil - ¼ cup; Chopped onion - 1 cup; Garlic, chopped - 5 cloves; Fresh tomatoes, diced - 3 medium; Red bell pepper, chopped - 1 large; Zucchini, cut into large chunks - 1 medium; Water - 1 ½ cups; Marsala Wine - 1 cup; Basmati rice - ½ cup; Salt, or to taste - ½ teaspoon; Red pepper flakes - ¼ teaspoon; Chopped fresh basil - ¼ cup; Chopped fresh parsley - ¼ cup; Fresh rosemary, leaves stripped and finely chopped - 1 sprig

Ingredients for - Eggplant, Zucchini, and Sweet Red Pepper Stew

1. Eggplant, cut into 1 inch cubes 1 medium

2. Kosher salt, or to taste 1 teaspoon

3. Olive oil ¼ cup

4. Chopped onion 1 cup

5. Garlic, chopped 5 cloves

6. Fresh tomatoes, diced 3 medium

7. Red bell pepper, chopped 1 large

8. Zucchini, cut into large chunks 1 medium

9. Water 1 ½ cups

10. Marsala Wine 1 cup

11. Basmati rice ½ cup

12. Salt, or to taste ½ teaspoon

13. Red pepper flakes ¼ teaspoon

14. Chopped fresh basil ¼ cup

15. Chopped fresh parsley ¼ cup

16. Fresh rosemary, leaves stripped and finely chopped 1 sprig

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.