Ingredients: 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 Total time: 1 hr 20 min Directions:1. Place eggplant in a colander and sprinkle with salt. 2. Heat olive oil in a Dutch oven or 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 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. 4. Remove from heat and stir in basil, parsley and rosemary. |