Mediterranean Vegetable Stew


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

6 generous servings


  • 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


  1. 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.


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

Nutrition Facts (per serving)

222 Calories
9g Fat
33g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 222
% Daily Value *
Total Fat 9g 11%
Saturated Fat 1g 6%
Sodium 505mg 22%
Total Carbohydrate 33g 12%
Dietary Fiber 8g 28%
Total Sugars 5g
Protein 7g
Vitamin C 69mg 343%
Calcium 96mg 7%
Iron 4mg 20%
Potassium 773mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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