Eggplant, Zucchini and Sweet Red Pepper Stew

Name: Eggplant, Zucchini and Sweet Red Pepper Stew
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters Basmati rice; 1 eggplant, cut into 1 inch cubes; 59 milliliters chopped fresh basil; 59 milliliters chopped fresh parsley; 1 sprig fresh rosemary, chopped; 5 cloves garlic, chopped; 237 milliliters Marsala wine; 59 milliliters olive oil; 237 milliliters chopped onion; 1 large red bell pepper, chopped; 0 teaspoons red pepper flakes; 1 teaspoons salt, or to taste; 3 fresh tomatoes, diced; 355 milliliters water; 1 zucchini, cut into large chunks

Need a gluten free and vegan soup? Eggplant, Zucchini and Sweet Red Pepper Stew could be an awesome recipe to try. One portion of this dish contains around 5g of protein, 14g of fat, and a total of 386 calories. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of bell pepper, water, pepper flakes, and a handful of other ingredients are all it takes to make this recipe so tasty. It is perfect for Autumn. From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Instructions

Place eggplant in a colander and sprinkle with salt.

Ingredients you will need

Eggplant

Salt

Equipment you will use

Colander

Heat olive oil in a Dutch oven or large pot. Rinse eggplant and pat dry.

Ingredients you will need

Olive Oil

Eggplant

Equipment you will use

Dutch Oven

Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.

Ingredients you will need

Garlic

Onion

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.

Ingredients you will need

Red Pepper Flakes