Eggplant, Zucchini and Sweet Red Pepper Stew Recipe

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.