eggplant, zucchini and sweet red pepper stew
- Minutes to Prepare:
- Minutes to Cook:
- 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
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.
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.
Nutritional Info 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
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