food Mediterranean Vegetable Stew recipe
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Mediterranean Vegetable Stew recipe
    6 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

    Instructions:

  • 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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