For a richer flavor, use vegetable broth instead of water. A splash of balsamic vinegar at the end adds a lovely tang. Serve with a dollop of Greek yogurt or a sprinkle of Parmesan cheese for added richness.
Eggplant, Zucchini, and Sweet Red Pepper Stew
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PREP TIME30 mins
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COOK TIME1 hrs
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TOTAL TIME2 hrs
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SERVING4 People
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VIEWS183
A vibrant and comforting vegetarian stew bursting with Mediterranean flavors. Tender eggplant, zucchini, and sweet red pepper simmer in a rich tomato and Marsala wine broth, infused with aromatic herbs and served with fluffy basmati rice.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate48 g
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Fiber8 g
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Protein6 g
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Saturated Fat2 g
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Sodium750 mg
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Fat15 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 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.
02 Step
Recipe View 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.
03 Step
Recipe View Stir in tomatoes, bell pepper, zucchini, water, wine, rice, 1/2 teaspoon 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.
04 Step
Recipe View Remove from the heat and stir in basil, parsley, and rosemary.
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Please Rate
Keyon Macgyver
Apr 29, 2025I made this last night and it was a huge hit! My family loved it, even the picky eaters.
Kaya Heller
Feb 2, 2025This stew is absolutely delicious! The flavors are so well-balanced, and it's surprisingly easy to make.
Marina Ratke
Sep 24, 2024The Marsala wine adds such a unique depth of flavor to the stew. I highly recommend trying this recipe!