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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 234.6
  • Total Fat: 15.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 41.7 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 5.2 g
  • Protein: 3.3 g

View full nutritional breakdown of eggplant, zucchini and sweet red pepper stew calories by ingredient
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eggplant, zucchini and sweet red pepper stew

Submitted by: NATUREHIKE

Introduction

From allrecipes.com - please see directions there. I have never found an eggplant recipe I like - but this one is wonderful. Also I've started to cook eggplant as soon as I get it from my CSA share. From allrecipes.com - please see directions there. I have never found an eggplant recipe I like - but this one is wonderful. Also I've started to cook eggplant as soon as I get it from my CSA share.
Number of Servings: 6

Ingredients

    1 eggplant, cut into 1 inch cubes
    6 tbs olive oil
    1 cup chopped onion
    5 cloves garlic, chopped
    1/2 cup Basmati rice
    1 zucchini, cut into large chunks
    1 large red bell pepper, chopped
    3 fresh tomatoes, diced
    1 cup Marsala wine
    1 1/2 cups water
    1/2 teaspoon salt, or to taste
    1/4 teaspoon red pepper flakes
    1/4 cup chopped fresh basil
    1/4 cup chopped fresh parsley
    1 sprig fresh rosemary, chopped

Directions

Directions
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.


Serving Size: 6 1 cupish servings

Number of Servings: 6

Recipe submitted by SparkPeople user NATUREHIKE.






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