Thursday, November 19, 2009

Eggplant, Zucchini & Red Pepper Stew

We received several eggplants in the co-op basket this week and so I went searching to find some new recipes to try. This one was a success. In fact, Child #5 didn't even realize there was eggplant in it and pronounced it as tasting good. We're trying it again without rice (which several seemed to think wasn't necessary) and we'll see if now that he knows there's eggplant in it it's still good. We also added some leftover chicken fajita filling to the leftover stew and that was delicious! Give it a try some time :)Eggplant, Zucchini & Red Pepper Stew

1 eggplant, cut into 1 inch cubes
1/4 cup 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

Place eggplant in a colander and sprinkle with salt. Let sit for 30-40 minutes, then rinse and pat dry. Sauté in olive oil until slightly browned. Stir in onion and garlic and sauté until transparent. 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. (Oh, and we used canned tomatoes and dried herbs this time around.)

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