A savory stew featuring eggplant, zucchini, and sweet red peppers, slow-cooked to perfection in a flavorful Marsala wine broth with tomatoes and rice.

Ingredients List

• 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

1. Place the eggplant cubes in a colander and sprinkle with 1 teaspoon of kosher salt; allow to sweat for 30 to 45 minutes. Rinse well to remove salt, then pat dry.

2. In a Dutch oven, heat oil over medium heat. Add the eggplant and sauté until lightly browned, about 3 to 5 minutes. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and sauté until fragrant, 2 to 3 minutes.

3. Mix in the tomatoes, bell pepper, zucchini, water, wine, rice, 1/2 teaspoon salt, and red pepper flakes. Stir occasionally and bring to a simmer over medium-high heat. Reduce heat and cook until the vegetables and rice are tender, about 45 minutes.

4. Remove from heat and stir in fresh basil, parsley, and rosemary.

Note from the Editor:

The nutrition information provided for this recipe includes the full amount of kosher salt used to draw out moisture from the eggplant. The actual salt intake may vary based on how much is discarded.

Nutritional Information (per serving)