Mediterranean Vegetable Stew Recipe
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Mediterranean Vegetable Stew

By: USA WEEKEND columnist Jean Carper  
"A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta."

Rating: This weblink has been rated 30 times with an average star rating of 4.2 Read Reviews (24)

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Original Recipe Yield 6 generous servings
 

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 cup chopped red onion
  • 2 cups coarsely chopped green pepper
  • 2 large garlic cloves, crushed
  • 1 cup sliced mushrooms
  • 1 small eggplant, unpeeled, cut in 1- to 2-inch chunks
  • 1 (28 ounce) can crushed tomatoes
  • 1/2 cup kalamata olives, pitted and sliced
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 1 tablespoon chopped fresh rosemary
  • 1 cup coarsely chopped parsley

Directions

  1. In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.

Footnotes

  • For more information from Jean Carper, go to www.Jeancarper.com.
  • Find more recipes, hints and tips from USA WEEKEND.
  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 135 | Total Fat: 5.3g | Cholesterol: 0mg

 view all reviews »

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2006 by SANDRAMAC 
Although I had to substitute kidney beans for the chickpeas, this came out great. One very... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 28, 2007 by Deanna 
Easy and tastes great. We had green peppers and egg plants coming out of our ears this year... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 21, 2006 by tangerine jellybean 
This was delicious! I added in some peas and black beans because they were jsut lying around... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 23, 2006 by Deutchgirl 
Really easy and flavorful. Used dried rosemary and parsley, omitted the pepper and added... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 13, 2006 by keralucu 
Very tasty and very easy to make. It made a filling but healthy vegetarian meal - I served it... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 14, 2006 by ROSEW1 
Great flavor but not a stew in my view. Tastes very much like Italian Caponata, but not stew. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 14, 2006 by extra citron 
i didn't have any eggplant. so i used carrots and caulifower instead. a really awsome recipe,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2008 by Virginia 
Very good, will try again. I am not fond of egg plant:) MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2009 by K. Serna 
Delicious and easy to make. I served it with sun-dried tomato and garlic polenta, and it was a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2009 by GHOS5425 
I LOVE this recipe. Be sure to add the Kalamata olives. They add just the right zing. MORE

 
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