About this recipe:A super-delicious vegetarian stew, made by simmering together rice, aubergine, courgette, red pepper, tomatoes, Marsala wine and herbs. It's harty and packed full of flavour.
Barbara Ann Ring
1 aubergine, cut into 2.5cm cubes
4 tablespoons olive oil
160g chopped onion
5 cloves garlic, chopped
90g basmati rice
1 courgette, cut into large chunks
1 large red pepper, chopped
3 fresh tomatoes, diced
250ml Marsala wine
1/2 teaspoon salt or to taste
1/4 teaspoon crushed chillies
4 tablespoons chopped fresh basil
4 tablespoons chopped fresh parsley
1 sprig fresh rosemary, chopped
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Method Prep:20min › Cook:1hr › Ready in:1hr20min
Place aubergine in a colander and sprinkle with salt.
Heat oil in large pot. Rinse aubergine 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, courgette, red pepper, tomatoes, wine, water, salt and crushed chillies. 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.