Makes a great veggie main meal!

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Recipe Summary

prep:
20 mins
cook:
1 hr
total:
1 hr 20 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place eggplant in a colander and sprinkle with salt.

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  • 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.

Nutrition Facts

402 calories; protein 5.5g 11% DV; carbohydrates 50.7g 16% DV; fat 14.5g 22% DV; cholesterolmg; sodium 1054.3mg 42% DV. Full Nutrition

Reviews (48)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/01/2008
I love this recipe. I have made it twice. I took the advice of another reviewer and flipped the cooking order of the eggplant and onions. When I cooked the eggplant first it soaked up all the oil and there wasn't any left to cook the onions. It worked much better the opposite way. I also used a can of Italian diced tomatoes (only because I didn't have any fresh) and that worked out great. I added extra water but I also used very large vegetables so that could be why I needed more water. All in all a very good way to use up vegetables from the garden. It freezes great too! Read More
(35)

Most helpful critical review

Rating: 2 stars
10/04/2010
I don't know why but when I made this it just tasted bland and nothing I could think of could bring it any kind of flavor. Read More
(3)
59 Ratings
  • 5 star values: 30
  • 4 star values: 17
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 1
Rating: 5 stars
08/01/2008
I love this recipe. I have made it twice. I took the advice of another reviewer and flipped the cooking order of the eggplant and onions. When I cooked the eggplant first it soaked up all the oil and there wasn't any left to cook the onions. It worked much better the opposite way. I also used a can of Italian diced tomatoes (only because I didn't have any fresh) and that worked out great. I added extra water but I also used very large vegetables so that could be why I needed more water. All in all a very good way to use up vegetables from the garden. It freezes great too! Read More
(35)
Rating: 5 stars
04/03/2008
This dish had nice flavor and was very easy to make. As per other reviewers I sauteed my onions and garlic first then added the eggplant. After adding the other ingredients I discovered I only had organic rice in the house which extended the cooking time a bit but otherwise worked just fine. I think I skipped the Marsala (feeding to kids) but we certainly didn't miss it. Thanks for a keeper! Read More
(27)
Rating: 4 stars
08/14/2003
This is a wonderful recipe - the next day! It does requires a lot of chopping...but worth it. I used 1/2 basmati rice and 1/2 white rice.. I preferred the meal the following day... the flavors really gelled then... Next time I will make it in the a.m for a p.m. meal. Read More
(21)
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Rating: 5 stars
03/14/2003
Substituted yellow squash fo the zucchini I don't like the red wine I had on hand for the Marsala dried basil and rosemary I couldn't get fresh that day and plain rice for Basmati rice and still got a wonderful dinner. We even enjoyed the leftovers the next day. This is an excellent healthy vegetarian meal. Read More
(18)
Rating: 4 stars
06/27/2005
It's like a veggie gumbo - really thick. It came out very sweet (didn't have marsala so I used mirin) so I added some hot sauce. That made a great combo of hot and sweet (if you like that sort of thing). If I made it again I'd mess around with adding hot peppers or at least a lot more red pepper flakes. Also I'd recommend sauteeing the eggplant after the onion and garlic - my eggplant got really mushy from being in there so long. Read More
(12)
Rating: 5 stars
11/26/2006
I added a little black pepper and only 1/8 tsp. red pepper flakes & omitted the basil & rosemary due to family preference. I also substituted brown rice for the Basmati. I'm giving this 5 stars as my husband loved it. If you added some beans (like cannelini or navy) this would be even more filling & nutritious as a vegetarian entree instead of just a side dish. Read More
(11)
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Rating: 4 stars
09/09/2005
Didn't vary this recipe much other than I left the zucchini to sweat for about 20 minutes before rinsing. Also used white rice which was fine. Used a 14 oz can of diced italian tomatoes instead of fresh. Added a Tbs. of lemon juice. It was surprisingly thick so added a little more water. Topped off each serving with Mozza cheese and it was an extremely filling dish! Will probably make this again. Read More
(8)
Rating: 5 stars
07/06/2010
Wow! This is tasty stew. I came home from the food co-op today with eggplant and only 2 small zucchini among other things. I had no idea what to do with the eggplant as I had never cooked it before. This recipe suited the ingredients I had on hand to a T so I tried it even though my family isn't much for a great variety of vegetables. I'd be willing to eat this for a week if they won't. Lots of chopping but well worth it! I didn't have marsala so used vegetable broth for the water and wine. Had to chop most of the veggies small to increase the likelihood of my brood eating it but left the zucchini and eggplant in chunks and added some ready-made meatballs (they love those). Also had no basmati so used ready-cooked brown rice instead. Wonderful flavor comes from the fresh herbs garlic and tomatoes. Also added some bay leaves. Red pepper really gives it a kick! YUM! I'm going to serve it over crunchy garlic bread with fresh parmesan cheese on top. Can't wait. Hope they like it too. Read More
(7)
Rating: 5 stars
10/12/2006
Yum!!!!!! Followed recipe for the most part and incorporated a few suggestions from other reviewers - 1) used 14.5 oz. can of Italian diced tomatoes instead of fresh ones (be sure to reduce the water by at least 1/2 cup if you use the liquid from the can as well) 2) added 1 tbsp of lemon juice 3) added cooked bay shrimp for some protein 4) sauteed onions/garlic first and then added eggplant Everything cooked down to a perfectly moist (yet not too watery) level! I used an electric burner so used the low setting (instead of simmer) for the last 30 minutes. Will definitely make again! Read More
(5)
Rating: 2 stars
10/04/2010
I don't know why but when I made this it just tasted bland and nothing I could think of could bring it any kind of flavor. Read More
(3)