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My review
Mediterranean Vegetable Stew
USA WEEKEND columnist Jean Carper
"A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta."
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Ingredients
servings 222 calsOriginal recipe yields 6 servings (6 generous servings)
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Directions
{{model.addEditText}} Print- 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.
Footnotes
- Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts
Per Serving: 222 calories; 8.8 g fat; 33.4 g carbohydrates; 6.7 g protein; 0 mg cholesterol; 505 mg sodium. Full nutrition
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Reviews
Read all reviews 3949 Ratings
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Most helpful positive review
1/21/2006
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 cl...
Most helpful critical review
2/14/2006
Great flavor but not a stew in my view. Tastes very much like Italian Caponata, but not stew.
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1/21/2006
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 cl...
3/21/2006
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...
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 canne...
6/23/2006
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.
5/14/2006
i didn't have any eggplant. so i used carrots and caulifower instead. a really awsome recipe, easy and healthy.
9/25/2010
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 preparin...
6/13/2006
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.
10/29/2010
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