eggplant, zucchini and sweet red pepper stew
 
1   eggplant, cut into 1 inch cubes
1/4 cup  olive oil
1 cup  chopped onion
5 clove  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 cup  water
1/2 tsp  salt, or to taste
1/4 tsp  red pepper flakes
1/4 cup  chopped fresh basil
1/4 cup  chopped fresh parsley
1 sprig  fresh rosemary, chopped
 
place eggplant in a colander and sprinkle with salt. 
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. 
 
 
 
 
 
(ID: 77710) Mirror: rec.food.recipes: Thu, Dec 4, 2003


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