SBD-friendly Recipes
Sunday, November 30, 2003
Mediterranean Vege Stew
- 2 T olive oil, divided
- 1 cup chopped red onion
- 2 c coarsely chopped green pepper
- 2 large garlic cloves, crushed
- 1 cup sliced mushrooms
- 1 small eggplant, unpeeled, cut in 1- to 2-inch chucks (about 4 cups)
- 28 oz can crushed tomatoes
- ½ cup kalamata olives, pitted and sliced
- 15 ox can chickpeas, drained and rinsed
- 1 T chopped fresh rosemary
- 1 cup coarsely chopped parsley
- In a large skillet, heat 1 Toil.
- Sauté onion and pepper until soft, about 10 minutes.
- Add 1 T 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.
