Greek Bean Eggplantaubergine And Olive Stew Recipes

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GREEK FAVA BEAN, EGGPLANT & OLIVE STEW WITH FETA



Greek Fava Bean, Eggplant & Olive Stew With Feta image

We had this recipe as a side dish for grilled meat, instead of over rice. The original recipe says it serves 4 people, I guess they forgot to mention that those 4 people were GIANTS. I change the servings to 6-8 because it does make a lot.

Provided by MsPia

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 17

5 tablespoons extra virgin olive oil
2 red onions, diced
1 eggplant, cut into small cubes
1 red pepper, diced
1 zucchini, diced
1 potato, cut into small cubes
6 garlic cloves, minced (crushed)
1 teaspoon dried oregano
4 tablespoons fresh flat-leaf parsley, finely chopped
28 ounces tomatoes, chopped
2 cups chicken stock
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cups long-grain rice
8 ounces fava beans, cooked
24 kalamata olives, pitted and halved
4 ounces feta cheese

Steps:

  • HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally.
  • ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
  • REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
  • WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes.
  • REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil.
  • SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).

Nutrition Facts : Calories 570.2, Fat 19.6, SaturatedFat 5.3, Cholesterol 20.2, Sodium 1289, Carbohydrate 84.7, Fiber 10, Sugar 11.4, Protein 16.2

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