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Ingredients
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1 medium eggplant, cut into 1 inch cubes
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1 teaspoon kosher salt, or to taste
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¼ cup olive oil
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1 cup chopped onion
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5 cloves garlic, chopped
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3 medium fresh tomatoes, diced
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1 large red bell pepper, chopped
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1 medium zucchini, cut into large chunks
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1 ½ cups water
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1 cup Marsala wine
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½ cup basmati rice
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½ teaspoon salt, or to taste
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¼ teaspoon red pepper flakes
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¼ cup chopped fresh basil
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¼ cup chopped fresh parsley
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1 sprig fresh rosemary, leaves stripped and finely chopped
Directions
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Place eggplant cubes into a colander and sprinkle with 1 teaspoon kosher salt; let sweat for 30 to 45 minutes. Rinse to remove salt, then pat dry.
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Heat oil in a Dutch oven over medium heat. Add eggplant and sauté until slightly browned, 3 to 5 minutes. Add onion; cook and stir until transparent, about 5 minutes. Stir in garlic and sauté until fragrant, 2 to 3 minutes.
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Stir in tomatoes, bell pepper, zucchini, water, wine, rice, 1/2 tespoon salt, and pepper flakes; cook, stirring occasionally, over medium-high heat until mixture reaches a low boil. Reduce the heat and simmer until vegetables and rice are tender, about 45 minutes.
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Remove from the heat and stir in basil, parsley, and rosemary.
Editor's Note:
Nutrition data for this recipe includes the full amount of kosher salt used to sweat the eggplant. The actual amount consumed will vary.
Nutrition Facts (per serving)
395 | Calories |
15g | Fat |
48g | Carbs |
6g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 395 | |
% Daily Value * | |
Total Fat 15g | 19% |
Saturated Fat 2g | 11% |
Sodium 750mg | 33% |
Total Carbohydrate 48g | 17% |
Dietary Fiber 8g | 29% |
Protein 6g | 12% |
Vitamin C 85mg | 95% |
Calcium 68mg | 5% |
Iron 2mg | 9% |
Potassium 913mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.