Vegetable and rice stew

    1 hour 20 min

    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.

    51 people made this

    Serves: 4 

    • 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
    • 350ml water
    • 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

    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. Place aubergine in a colander and sprinkle with salt.
    2. 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.
    3. 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.
    4. Remove from heat and stir in basil, parsley and rosemary.

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    Reviews in English (46)


    I love this recipe. I have made it twice. I took the advice of another reviewer and flipped the cooking order of the eggplant and onions. When I cooked the eggplant first it soaked up all the oil and there wasn't any left to cook the onions. It worked much better the opposite way. I also used a can of Italian diced tomatoes (only because I didn't have any fresh) and that worked out great. I added extra water but I also used very large vegetables so that could be why I needed more water. All in all a very good way to use up vegetables from the garden. It freezes great too!  -  31 Jul 2008  (Review from Allrecipes US | Canada)


    This dish had nice flavor and was very easy to make. As per other reviewers I sauteed my onions and garlic first, then added the eggplant. After adding the other ingredients I discovered I only had organic rice in the house, which extended the cooking time a bit but otherwise worked just fine. I think I skipped the Marsala (feeding to kids) but we certainly didn't miss it. Thanks for a keeper!  -  03 Apr 2008  (Review from Allrecipes US | Canada)


    This is a wonderful recipe - the next day! It does requires a lot of chopping...but worth it. I used 1/2 basmati rice and 1/2 white rice.. I preferred the meal the following day... the flavors really gelled then... Next time I will make it in the a.m for a p.m. meal.  -  22 Jul 2002  (Review from Allrecipes US | Canada)