Eggplant, Zucchini And Sweet 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

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.

eggplant, olive oil, onion, garlic, basmati rice, zucchini, red bell pepper, tomatoes, marsala wine, water, salt, red pepper, fresh basil, parsley, rosemary

Taken from www.allrecipes.com/recipe/25347/eggplant-zucchini-and-sweet-red-pepper-stew/ (may not work)