Eggplant, Zucchini and Sweet Red Pepper Stew

Ingredients

• 0.5 cup rice 
• 1  eggplant cut into 1 inch cubes
• 0.3 cup basil fresh chopped
• 0.3 cup parsley fresh chopped
• 1 sprig rosemary fresh chopped
• 5 cloves garlic chopped
• 1 cup marsala wine 
• 0.3 cup olive oil 
• 1 cup onion chopped
• 1 large bell pepper red chopped
• 0.3 teaspoon pepper flakes red
• 0.5 teaspoon salt to taste
• 3  tomatoes fresh diced
• 1.5 cups water 
• 1  zucchini cut into large chunks

Equipment

• dutch oven
• colander

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.
3. Saute until slightly browned. Stir in onion and saute until transparent. Stir in garlic and saute for 2 to 3 minutes.
4. 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.
5. Remove from heat and stir in basil, parsley and rosemary.