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Prep Time: 1 Minutes Cook Time: 45 Minutes |
Ready In: 46 Minutes Servings: 5 |
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This stew has become a favorite. Has bold flavors and makes a filling lunch or dinner. Add salad, fresh bread and wine to complete the meal. Adapted from Moosewood. Ingredients:
1 medium eggplant, peeled and cubed |
1 teaspoon salt |
2 tablespoons olive oil |
2 cups chopped onions |
6 garlic cloves, minced |
2 cups diced potatoes |
1/2 teaspoon dried oregano |
1/4-1/2 teaspoon red pepper flakes |
3 cups vegetable broth or 3 cups water |
1 cup green beans, cut into 1 inch pieces |
2 cups chopped red bell peppers (i use 1 cup of each) or 2 cups green bell peppers (i use 1 cup of each) |
2 cups chopped fresh tomatoes |
1/2 cup dry red wine |
1/4 cup coarsely chopped pitted kalamata olive |
1/2 cup chopped fresh parsley |
1 tablespoon fresh lemon juice |
1 tablespoon drained capers |
1 tablespoon minced fresh dill |
salt and pepper |
grated feta cheese, garnish (optional) |
Directions:
1. Put the cubed eggplant in a colander; sprinkle with salt; cover colander with a plate.
2. Put colander in a bowl or in the sink and let the eggplant drain 15-20 minutes.
3. Rinse well, then set aside to drain.
4. Heat the oil in a large soup pot.
5. Add in onions and garlic; cook over medium-high heat for about 10 minutes or until the onions are translucent.
6. Add the eggplant and saute 5 minutes, stir frequently.
7. Add the potatoes, oregano, red pepper flakes, and water;stir to combine, then simmer 5 minutes.
8. Add green beans, bell peppers, tomatoes, and wine.
9. Cover and simmer 15-20-30 minutes or until the vegetables are tender.
10. Add olives, parsley, lemon juice, capers, and dill; stir to combine.
11. Let heat through; adjust seasoning to taste with salt and pepper.
12. Ladle into individual bowls.
13. Top with a little feta cheese, if desired.
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