Eggplant, Zucchini and Sweet Red Pepper Stew

Ingredients

• 1 eggplant, cut into 1 inch cubes
• 1/4 cup 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

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.