Eggplant, Zucchini, and Sweet Red Pepper Stew

Step 1
Place eggplant cubes into a colander and sprinkle with 1 teaspoon kosher salt; let sweat for 30 to 45 minutes. Rinse to remove salt, then pat dry.

Step 2
Heat oil in a Dutch oven over medium heat. Add eggplant and saut? until slightly browned, 3 to 5 minutes. Add onion; cook and stir until transparent, about 5 minutes. Stir in garlic and saut? until fragrant, 2 to 3 minutes.

Step 3
Stir in tomatoes, bell pepper, zucchini, water, wine, rice, 1/2 tespoon salt, and pepper flakes; cook, stirring occasionally, over medium-high heat until mixture reaches a low boil. Reduce the heat and simmer until vegetables and rice are tender, about 45 minutes.

Step 4
Remove from the heat and stir in basil, parsley, and rosemary.