This vegetarian main dish recipe for stew uses eggplant, zucchini, bell peppers, and basmati rice.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 30 mins |
| Total Time: | 2 hrs |
| Servings: | 4 |
Ingredients
- 1 medium eggplant, cut into 1 inch cubes
- 1 teaspoon kosher salt, or to taste
- ¼ cup olive oil
- 1 cup chopped onion
- 5 cloves garlic, chopped
- 3 medium fresh tomatoes, diced
- 1 large red bell pepper, chopped
- 1 medium zucchini, cut into large chunks
- 1 ½ cups water
- 1 cup Marsala wine
- ½ cup basmati rice
- ½ teaspoon salt, or to taste
- ¼ teaspoon red pepper flakes
- ¼ cup chopped fresh basil
- ¼ cup chopped fresh parsley
- 1 sprig fresh rosemary, leaves stripped and finely chopped
Instructions
- Place eggplant cubes into a colander and sprinkle with 1 teaspoon kosher salt; let sweat for 30 to 45 minutes. Rinse to remove salt, then pat dry.
- Heat oil in a Dutch oven over medium heat. Add eggplant and sauté until slightly browned, 3 to 5 minutes. Add onion; cook and stir until transparent, about 5 minutes. Stir in garlic and sauté until fragrant, 2 to 3 minutes.
- Stir in tomatoes, bell pepper, zucchini, water, wine, rice, 1/2 tespoon salt, and pepper flakes; cook, stirring occasionally, over medium-high heat until mixture reaches a low boil. Reduce the heat and simmer until vegetables and rice are tender, about 45 minutes.
- Remove from the heat and stir in basil, parsley, and rosemary.
- Nutrition data for this recipe includes the full amount of kosher salt used to sweat the eggplant. The actual amount consumed will vary.
Reviews
It was delicious. My husband wasn’t happy it was meatless. So I served him chicken on the side. I also swapped the cooking order of onion and eggplant as suggested. It just made sense.
It was simply delicious even my son loved it and he claims he doesn’t like eggplant
Great dish! I used brown basmati rice because that’s what I had on hand so it took a little longer. It’s very satisfying and will be great on a cold night.
I followed the recipe exactly except I used long grain rice and added a bit more water during the cooking time. This was fantastic — so rich and flavorful that I didn’t miss the meat at all! It’s definitely going into my standard recipe rotation!
I used can of diced tomatoes instead of cut up &also added a yellow &orange pepper.So so delicious!
I stuck to the recipe as close as I could with the ingredients I had, but replaced wine with chicken broth, used whole grain rice, and didn’t have fresh basil or parsley so used dried. Also used canned rotel tomatoes and one fresh tomato. Husband loved it and will make it again!
I did add chickpeas to this recipe and that was it, I’ll be making this again for sure
This is so flavorable and healthy. Made no changes except half the rice…That is just me. I am wondering how barley could replace the rice.
I made this without the rice or onion family veggies as can’t have them. It was a good meal; I did add a bit more chilli though!
I made this last night with fresh from the garden vegetables and herbs, hoping that it tasted as good as it sounded – but it did not – it was very bland. I am not sure what I would do to make it more palatable, but I have leftovers with which to experiment.
Thank you for this base recipe. It was very tasty and easy to adapt to what is on hand. I sauteed the onion and garlic separate. I tossed (with oil) the zucchini, eggplant, & regular sliced tri-color sweet peppers, roasting them at 450 degree in the oven for 30 min. I started the liquid, rice (brown rice), seasonings, and tomatoes at a low simmer while the other veggies were roasting. Used a homemade chicken stock. The red wine I had on hand worked fine. Added the roasted veggies to the simmering rice, tomato, and liquid. Continued simmer until rice done and veggies tender, but not mushy. Leaving the peel on the eggplant and roasting it first helped it hold together. Leaving the veggies cut in larger pieces, helped them also retain their shape. Served with grated black pepper, grated Parmesan cheese, and a nice thick slice of toasted bread. Mushrooms or cauliflower would make a nice addition too. Needed about 3/4 cup extra water as it got a bit thick, but maybe I had too many veggies.
too bland.
Good flavor, even with my substitutions. I used regular long grain rice instead of basmati, and white zin instead of masala. One thing I would do differently, is maybe not add the rice until part way thru. My rice continued to cook in the hot veggies, and was a bit overdone.
This was delicious! Ended up having to skip the wine, but I’d like to try it with it next time. We used everything fresh from the garden for the herbs, zucchini and tomatoes, as well as throwing in a yellow crookneck as well. Perfect dinner for late summer garden goodies.
Added butter beans, vegtea, paprika and onion powder for more flavor and texture. It came out great!!
Very good. I used white quinoa instead of rice. I also used green, red, yellow peppers.
I really wanted this to work since I loved every ingredient, especially eggplant. It just didn’t blend together and there is nothing on earth to save it. So sad. The rice cooked beautifully, too. (I had my doubts.)
I wasn’t sure what to do with those ingredients and this was an excellent choice and not hard to do at all. I would definitely make this more often
I thought it was kind of boring actually, and I pretty much followed to a t.
My family loves this recipe, I never change a thing. I always make a double batch and freeze it for later.
This was really good! I ended up putting in an extra 1/2 cup of water and a little sprinkle of chicken bullion during cooking because it was getting too thick, but other than that I did everything as is. Very good, even for a meat lover like me.