Soup

eggplant, zucchini and sweet red pepper stew is for Soup.

eggplant, zucchini and sweet red pepper stew takes 20 minutes to prepare.

eggplant, zucchini and sweet red pepper stew takes 45 minutes to cook.

eggplant, zucchini and sweet red pepper stew makes 6 servings.

The ingredients for eggplant, zucchini and sweet red pepper stew are:

1 eggplant, cut into 1 inch cubes
6 tbs 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

Here is how you make eggplant, zucchini and sweet red pepper stew:

Directions1. 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.Serving Size: 6 1 cupish servingsNumber of Servings: 6Recipe submitted by SparkPeople user NATUREHIKE.

The nutritional information for eggplant, zucchini and sweet red pepper stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 234.6

• Total Fat: 15.1 g
• Cholesterol: 0.0 mg
• Sodium: 41.7 mg
• Total Carbs: 21.9 g
• Dietary Fiber: 5.2 g
• Protein: 3.3 g

The dietary needs meet for eggplant, zucchini and sweet red pepper stew is Vegan