*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.
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!
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!
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.
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.
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.
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.
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.
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.
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!