recipe: Eggplant, Zucchini And Sweet Red Pepper Stew

Eggplant, Zucchini And Sweet Red Pepper Stew

Eggplant, Zucchini And Sweet Red Pepper Stew
  • Prep Time: 1 h 20 m
  • Calories: 402 kcal
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Ingredients

Directions

  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.
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