Eggplant, Zucchini and Capsicum Stew

    Eggplant, Zucchini and Capsicum Stew

    (53)
    3saves
    1hour20min


    49 people made this

    Makes a great veggie main meal!

    Ingredients
    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

    Directions
    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.

    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (53)

    Reviews in English (53)

    JettJaguar
    0

    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

    by
    35

    I love this recipe. I have made it twice. I took the advice of another reviewer and flipped the cooking order of the eggplant and onions. When I cooked the eggplant first it soaked up all the oil and there wasn't any left to cook the onions. It worked much better the opposite way. I also used a can of Italian diced tomatoes (only because I didn't have any fresh) and that worked out great. I added extra water but I also used very large vegetables so that could be why I needed more water. All in all a very good way to use up vegetables from the garden. It freezes great too!  -  31 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    27

    This dish had nice flavor and was very easy to make. As per other reviewers I sauteed my onions and garlic first, then added the eggplant. After adding the other ingredients I discovered I only had organic rice in the house, which extended the cooking time a bit but otherwise worked just fine. I think I skipped the Marsala (feeding to kids) but we certainly didn't miss it. Thanks for a keeper!  -  03 Apr 2008  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate