Mediterranean Vegetable Stew

Rating: 4.24 stars
50 Ratings
  • 5 star values: 21
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0

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

By USA WEEKEND columnist Jean Carper

Gallery
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Recipe Summary

Servings:
6
Yield:
6 generous servings
Nutrition Info
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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Tips

Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.

Nutrition Facts

Per Serving:
222 calories; protein 6.7g 14% DV; carbohydrates 33.4g 11% DV; fat 8.8g 14% DV; cholesterolmg; sodium 504.9mg 20% DV. Full Nutrition

Reviews (39)

Read More Reviews

Most helpful positive review

SANDRAMAC
Rating: 4 stars
01/21/2006
Although I had to substitute kidney beans for the chickpeas this came out great. One very important step in working with eggplant is to sprinkle the cut sides lightly with salt cover with a clean tea towel and weight it with a large bowl or pot in a colander over a dish for about 30 minutes. This will "weep" out any bitterness in the eggplant. No need to add salt of course if you "weep" it this way. My DH who had never had eggplant before -- being rural Saskatchewan produce not grown in local gardens is just starting to come into the stores -- loved it asked for seconds and has already requested that I place a special order with our produce manager if that's what it takes to make sure we get in eggplant as often as it is available. Read More
Helpful
(42)

Most helpful critical review

ROSEW1
Rating: 2 stars
02/14/2006
Great flavor but not a stew in my view. Tastes very much like Italian Caponata but not stew. Read More
Helpful
(6)
50 Ratings
  • 5 star values: 21
  • 4 star values: 22
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SANDRAMAC
Rating: 4 stars
01/21/2006
Although I had to substitute kidney beans for the chickpeas this came out great. One very important step in working with eggplant is to sprinkle the cut sides lightly with salt cover with a clean tea towel and weight it with a large bowl or pot in a colander over a dish for about 30 minutes. This will "weep" out any bitterness in the eggplant. No need to add salt of course if you "weep" it this way. My DH who had never had eggplant before -- being rural Saskatchewan produce not grown in local gardens is just starting to come into the stores -- loved it asked for seconds and has already requested that I place a special order with our produce manager if that's what it takes to make sure we get in eggplant as often as it is available. Read More
Helpful
(42)
tangerine jellybean
Rating: 5 stars
03/21/2006
This was delicious! I added in some peas and black beans because they were jsut lying around the fridge. There were no garbanzo beans in the cubboard so I used kidney beans. I love the rosemary in this stew! I added in about a cup of water just to thin the consistancy a tiny bit. Personally I thought it was delicious even after I had eaten all the ggplant chunks in my bowl and only the rest remained. Thanks for a keeper! Read More
Helpful
(20)
Deanna
Rating: 5 stars
10/28/2007
Easy and tastes great. We had green peppers and egg plants coming out of our ears this year and this recipe was perfect. The fresh herbs and veggies from the organic garden made it. I also canned it in hopes of enjoying it later this year. Additional note: This cooks really fast so I would suggest chopping everything before cooking so as not to over cook anything. Enjoy. Read More
Helpful
(18)
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Tracy Gregory
Rating: 4 stars
06/23/2006
Really easy and flavorful. Used dried rosemary and parsley omitted the pepper and added celery. Served over couscous. I bet it would be great with fresh herbs. Would make again. Read More
Helpful
(9)
extra citron
Rating: 5 stars
05/14/2006
i didn't have any eggplant. so i used carrots and caulifower instead. a really awsome recipe easy and healthy. Read More
Helpful
(9)
denise
Rating: 5 stars
09/27/2010
WOW...this was really good. I am usually so lost when it comes to EGGPLANT...figured i would give it a shot. I substituted a few items because i didn't have them in the house when i was preparing. Instead of mushrooms i used Zuchinni and for the can of crushed tomatoes....i used Diced tomatoes with the roasted onion and garlic already included. When all was said and done the calories of this recipe was almost exact with my substitutions. (115 calories/ 5 proteins per 7.2oz serving) YUMMY!!! Read More
Helpful
(7)
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keralucu
Rating: 4 stars
06/13/2006
Very tasty and very easy to make. It made a filling but healthy vegetarian meal - I served it in bowls with warm crusty bread and garlic olive dipping oil on the side. Read More
Helpful
(7)
Erin C
Rating: 5 stars
11/03/2010
Great veggie meal! I served over whole wheat couscous and topped with a little feta. Added fresh basil and dried oregano as well. Very good Read More
Helpful
(6)
ROSEW1
Rating: 2 stars
02/14/2006
Great flavor but not a stew in my view. Tastes very much like Italian Caponata but not stew. Read More
Helpful
(6)
More Reviews
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