Eggplant, Zucchini and Sweet Red Pepper Stew

Eggplant, Zucchini and Sweet Red Pepper Stew

34 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    1 h
  • Ready In

    1 h 20 m
Barbara Ann Ring
Recipe by  Barbara Ann Ring

“Makes a great veggie main meal!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

ADVERTISEMENT

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.

Share It

Reviews (34)

Rate This Recipe
Amy Jo
30

Amy Jo

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!

LYNNIEMILANO
26

LYNNIEMILANO

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!

SBAM
19

SBAM

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.

More Reviews

Similar Recipes

Eggplant and Zucchini Casserole
(120)

Eggplant and Zucchini Casserole

Stuffed Guinea Squash (Eggplant)
(58)

Stuffed Guinea Squash (Eggplant)

Eggplant and Lamb Stew
(47)

Eggplant and Lamb Stew

Aunt Eileen's Stuffed Eggplant
(34)

Aunt Eileen's Stuffed Eggplant

Russian Eggplant
(26)

Russian Eggplant

Veal Scallopini in a Sweet Red Pepper Sauce
(6)

Veal Scallopini in a Sweet Red Pepper Sauce

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 402 cal
  • 20%
  • Fat
  • 14.5 g
  • 22%
  • Carbs
  • 50.7 g
  • 16%
  • Protein
  • 5.5 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 1054 mg
  • 42%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Eggplant and Lamb Stew

>

next recipe:

Eggplant and Red Pepper Bake