Mediterranean Vegetable Stew Recipe - Allrecipes.com
Mediterranean Vegetable Stew Recipe

Mediterranean Vegetable Stew

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 generous servings Change Servings
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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.
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Footnotes

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

Most Helpful Positive Review
Jan 21, 2006

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.

 
Most Helpful Critical Review
Feb 14, 2006

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

 
Mar 21, 2006

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!

 
Oct 28, 2007

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. Enjoy.

 
Jun 23, 2006

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.

 
May 14, 2006

i didn't have any eggplant. so i used carrots and caulifower instead. a really awsome recipe, easy and healthy.

 
Jun 13, 2006

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.

 
Nov 03, 2010

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

 

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Nutrition

  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 33.4 g
  • 11%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 8.8 g
  • 13%
  • Fiber
  • 7.9 g
  • 32%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 505 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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