Eggplant, Zucchini and Sweet Red Pepper Stew


Makes a great veggie main meal!

Prep Time:
20 mins
Cook Time:
1 hrs
Total Time:
1 hrs 20 mins
4 servings


  • 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


  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.

Nutrition Facts (per serving)

402 Calories
15g Fat
51g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 402
% Daily Value *
Total Fat 15g 19%
Saturated Fat 2g 11%
Sodium 1054mg 46%
Total Carbohydrate 51g 18%
Dietary Fiber 6g 23%
Total Sugars 17g
Protein 6g
Vitamin C 104mg 520%
Calcium 60mg 5%
Iron 2mg 12%
Potassium 721mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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