Recipe by USA WEEKEND columnist Jean Carper
"A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta."
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olive oil, divided
chopped red onion
coarsely chopped green pepper
garlic cloves, crushed
eggplant, unpeeled, cut in 1- to 2-inch chunks
1 (28 ounce) can
kalamata olives, pitted and sliced
1 (15 ounce) can
chickpeas, drained and rinsed
chopped fresh rosemary
coarsely chopped parsley
Although I had to substitute kidney beans for the chickpeas, this came out great. One very important step in working with eggplant is to sprinkle the cut sides lightly with salt, cover with a clean tea towel and weight it with a large bowl or pot in a colander over a dish, for about 30 minutes. This will "weep" out any bitterness in the eggplant. No need to add salt, of course, if you "weep" it this way. My DH, who had never had eggplant before -- being rural Saskatchewan, produce not grown in local gardens is just starting to come into the stores -- loved it, asked for seconds, and has already requested that I place a special order with our produce manager, if that's what it takes to make sure we get in eggplant as often as it is available.
Great flavor but not a stew in my view. Tastes very much like Italian Caponata, but not stew.
This was delicious! I added in some peas and black beans because they were jsut lying around the fridge. There were no garbanzo beans in the cubboard, so I used kidney beans. I love the rosemary in this stew! I added in about a cup of water just to thin the consistancy a tiny bit. Personally, I thought it was delicious even after I had eaten all the ggplant chunks in my bowl and only the rest remained. Thanks for a keeper!
Easy and tastes great. We had green peppers and egg plants coming out of our ears this year and this recipe was perfect. The fresh herbs and veggies from the organic garden made it. I also canned it in hopes of enjoying it later this year. Additional note: This cooks really fast so I would suggest chopping everything before cooking so as not to over cook anything.
Really easy and flavorful. Used dried rosemary and parsley, omitted the pepper and added celery. Served over couscous. I bet it would be great with fresh herbs. Would make again.
i didn't have any eggplant. so i used carrots and caulifower instead. a really awsome recipe, easy and healthy.
Very tasty and very easy to make. It made a filling but healthy vegetarian meal - I served it in bowls with warm, crusty bread and garlic olive dipping oil on the side.
Great veggie meal! I served over whole wheat couscous and topped with a little feta. Added fresh basil and dried oregano as well. Very good
* Percent Daily Values are based on a 2,000 calorie diet.
Mediterranean Vegetable Stew
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 79
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