Eggplant, Zucchini and Capsicum Stew

Eggplant, Zucchini and Capsicum Stew


49 people made this

Makes a great veggie main meal!

Barbara Ann Ring

Serves: 4 

  • 1 eggplant, cut into 2cm cubes
  • 1/4 cup (60ml) olive oil
  • 1 cup onion, diced (~2 onions)
  • 5 cloves garlic, diced
  • 1/2 cup (90g) Basmati rice
  • 1 zucchini, cut into large chunks
  • 1 large red capsicum, diced
  • 3 fresh tomatoes, diced
  • 1 cup (250ml) Marsala wine
  • 1 1/2 cups (375ml) water
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon chilli flakes
  • 1/4 cup diced fresh basil
  • 1/4 cup diced fresh parsley
  • 1 sprig fresh rosemary, diced

Preparation:20min  ›  Cook:1hour  ›  Ready in:1hour20min 

  1. Place eggplant in a colander and sprinkle with salt.
  2. Heat olive oil in a 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 capsicum, tomatoes, wine, water, salt and chilli 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.

Marsala Wine

You can substitute any red wine for the Marsala.

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Reviews (1)


I can describe this dish in one word: "Meh.". The vegetables were tasty and the rice was filling, and that was about it. It made for a rather bland meal. I'd like to find a substitute for the wine, as the vintage I used soured during cooking and gave the whole dish a slightly vinegary flavour. - 11 Dec 2014

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