Eggplant, Zucchini and Sweet Red Pepper Stew

Sharing is caring!

Makes a great veggie main meal!


  • 1 eggplant, cut into 1 inch cubes
  • ¼ cup olive oil
  • 1 cup chopped onion
  • 5 cloves garlic, chopped
  • ½ cup Basmati rice
  • 1 zucchini, cut into large chunks
  • 1 large red bell pepper, chopped
  • 3 fresh tomatoes, diced
  • 1 cup Marsala wine
  • 1 ½ cups water
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon red pepper flakes
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh parsley
  • 1 sprig fresh rosemary, chopped


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.

Prep time: 20 mins / Cooking time: 1 hr / Total time: 1 hr 20 mins

Serving: 4 / Yield: 4 servings

Calories: 402.3

Sharing is caring!

Scroll to Top