Mediterranean Vegetable Stew

Mediterranean Vegetable Stew

37

"A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta."
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Ingredients

servings 222 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 8.8 g
  • 13%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 505 mg
  • 20%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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

  • Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Reviews

37
  1. 46 Ratings

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Most helpful positive review

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 cl...

Most helpful critical review

Great flavor but not a stew in my view. Tastes very much like Italian Caponata, but not stew.

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 cl...

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...

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 canne...

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

WOW...this was really good. I am usually so lost when it comes to EGGPLANT...figured i would give it a shot. I substituted a few items because i didn't have them in the house when i was preparin...

Great flavor but not a stew in my view. Tastes very much like Italian Caponata, but not stew.