6 Vegetable Mediterranean Stew Recipes

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MEDITERRANEAN VEGETABLE STEW



Mediterranean Vegetable Stew image

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

Provided by USA WEEKEND columnist Jean Carper

Categories     Soups, Stews and Chili Recipes     Stews

Yield 6

Number Of Ingredients 11

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
½ cup kalamata olives, pitted and sliced
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon chopped fresh rosemary
1 cup coarsely chopped parsley

Steps:

  • 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.

Nutrition Facts : Calories 222.1 calories, Carbohydrate 33.4 g, Fat 8.8 g, Fiber 7.9 g, Protein 6.7 g, SaturatedFat 1.2 g, Sodium 504.9 mg, Sugar 4.5 g

MEDITERRANEAN VEGETABLE STEW



Mediterranean Vegetable Stew image

This stew is supposed to be thick. My favorite way to eat this is over polenta. Over rice is also good. Add some extra tomato juice if you want to make it more soupy.

Provided by ratherbeswimmin

Categories     Stew

Time 2h5m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb eggplant, cut into 1 inch pieces (can be unpeeled or peeled)
2 zucchini, cut into 3/4 inch pieces
2 teaspoons salt
5 tablespoons olive oil, divided
1 large red onion, cut into 1/4 inch pieces
2 celery ribs, cut into 1/4 inch slices
1 red bell pepper, cut into 3/4 inch pieces
2 -3 cloves garlic, minced
1 cup dry red wine
1 (28 ounce) can tomatoes, chopped with juices (or 2 lb. ripe roma tomatoes, peeled, seeded, and chopped)
2 medium red potatoes, peeled and cut into 3/4 inch pieces
1 (15 ounce) can chickpeas, drained and rinsed
1/2 cup chopped fresh basil
3 tablespoons balsamic vinegar

Steps:

  • Put the eggplant and zucchini in a colander; toss with 1 1/2 teaspoon salt.
  • Let stand for 30 minutes to 1 hour.
  • Rinse under cold water; drain very well and pat dry with paper towels.
  • In a large Dutch oven, heat 3 tablespoons oil over medium heat.
  • Add in the eggplant and zucchini; cook and stir occasionally for 10 minutes or until lightly browned; Transfer to another bowl and set aside.
  • Add the remaining 2 tablespoons oil to the Dutch oven; heat; add the onion, celery and red pepper.
  • Cover and cook for 5 minutes or until the onion is tender.
  • Add the garlic; cook for 1 minute.
  • Add the wine and increase to high heat.
  • Cook for about 3 minutes or until the wine is reduced by half.
  • Add in the tomatoes with juice and the potatoes.
  • Bring to a boil, lower heat, cook uncovered, stirring frequently, for 20 minutes.
  • Add the eggplant and zucchini back to the pot; continue cooking and stirring for about 20 more minutes or until the potatoes are tender.
  • Add in the chickpeas and basil; cook for 5 minutes or so, until the chickpeas are heated through.
  • Add in the vinegar; stir.
  • Season to taste with salt and pepper.
  • I serve this hot over polenta or rice.

Nutrition Facts : Calories 260.8, Fat 9.7, SaturatedFat 1.4, Sodium 772.3, Carbohydrate 34.2, Fiber 7.7, Sugar 8.6, Protein 6.3

6-VEGETABLE MEDITERRANEAN STEW



6-Vegetable Mediterranean Stew image

Make and share this 6-Vegetable Mediterranean Stew recipe from Food.com.

Provided by Sackville

Categories     Stew

Time 55m

Yield 2-3 serving(s)

Number Of Ingredients 15

olive oil, for frying
1 red onion, finely chopped
6 button mushrooms, sliced
1 hot chili pepper, chopped
1 eggplant, cut into bite-sized pieces
2 teaspoons ground cumin
1 tablespoon balsamic vinegar
200 g bacon, cut into small pieces (10-12 strips)
1 red pepper, sliced into strips
1 (400 g) can chopped tomatoes
10 sun-dried tomatoes, chopped
1/2 cup red wine
1 1/2 cups water or 1 1/2 cups stock
salt and pepper
150 g Greek yogurt or 150 g plain yogurt (optional)

Steps:

  • Heat a bit of olive oil in a large saucepan and sauté the onion, mushrooms and chilli pepper for a couple minutes.
  • Add the eggplant and continue cooking over a medium-low heat for about five minutes, until the eggplant starts to soften.
  • Add in the cumin, balsamic vinegar, bacon and red pepper.
  • Cook until the bacon starts to colour, then add in the chopped tomatoes, sundried tomatoes, red wine and stock.
  • Season with salt and pepper.
  • Bring to a boil, then turn the heat down, three-quarters cover the pot and simmer for about 20 minutes or until you are happy with the thickness of the sauce.
  • Check the seasoning and serve with a dollop of yogurt or over some cooked basmati rice.

Nutrition Facts : Calories 695.7, Fat 47, SaturatedFat 15.3, Cholesterol 68, Sodium 1077.8, Carbohydrate 42.7, Fiber 14.5, Sugar 22.6, Protein 20.1

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