Eggplant, Zucchini and Sweet Red Pepper Soup

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Eggplant, Zucchini and Sweet Red Pepper Soup

 

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 tsp salt, or to taste

1/4 tsp red pepper flakes

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

1 sprig fresh rosemary, chopped

 

Place eggplant in a colander and sprinkle with salt.

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. 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.

Remove from heat and stir in basil, parsley and rosemary.

 

 

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