Eggplant, Zucchini and Sweet Red Pepper Stew

From: AllRecipes

Makes a great veggie main meal! Prep Time: approx. 20
Minutes. Cook Time: approx. 1 Hour . Ready in: approx. 1 Hour
20 Minutes. Makes 4 servings.

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

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.