Name: Mediterranean Vegetable Stew
Yield: 6
Ingredients: Olive oil, divided - 2 tablespoons; Chopped red onion - 1 cup; Coarsely chopped green pepper - 2 cups; Garlic cloves, crushed - 2 large; Sliced mushrooms - 1 cup; Eggplant, unpeeled, cut in 1- to 2-inch chunks - 1 small; Crushed tomatoes - 1 (28 ounce) can; Kalamata olives, pitted and sliced - ½ cup; Chickpeas, drained and rinsed - 1 (15 ounce) can; Chopped fresh rosemary - 1 tablespoon; Coarsely chopped parsley - 1 cup

Recipe information

Cooking:

Servings per container:

Source:

More details

Ingredients for - Mediterranean Vegetable Stew

1. Olive oil, divided - 2 tablespoons

2. Chopped red onion - 1 cup

3. Coarsely chopped green pepper - 2 cups

4. Garlic cloves, crushed - 2 large

5. Sliced mushrooms - 1 cup

6. Eggplant, unpeeled, cut in 1- to 2-inch chunks - 1 small

7. Crushed tomatoes - 1 (28 ounce) can

8. Kalamata olives, pitted and sliced - ½ cup

9. Chickpeas, drained and rinsed - 1 (15 ounce) can

10. Chopped fresh rosemary - 1 tablespoon

11. Coarsely chopped parsley - 1 cup

How to cook deliciously - Mediterranean Vegetable Stew

1. Stage

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.