Greek Bean Eggplantaubergine And Olive Stew Recipes
GREEK FAVA BEAN, EGGPLANT & OLIVE STEW WITH FETA
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
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
GREEK BEAN EGGPLANT/AUBERGINE AND OLIVE STEW
This stew is great as a winter warmer and extremely filling. For the potatoes I add sweet potatoes and also some chopped butternut squash. You could have it with rice or pasta but I have it just with crusty sunflower bread.
Provided by Wendy7
Categories Yam/Sweet Potato
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- HEAT 2 tablespoons of the oil in a large saucepan. cook the onions for 10 minutes, stirring occasionally.
- ADD the red pepper, eggplant and zucchini and optional butternut squash and cook for 5 minutes, then add the potato(I use sweet), 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 (If using). ADD the 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/mozzarella cheese on top (alternatively serve with bulgur or crusty bread instead of rice).
Nutrition Facts : Calories 485.6, Fat 25.2, SaturatedFat 7.3, Cholesterol 30.4, Sodium 2172.8, Carbohydrate 53.1, Fiber 13.1, Sugar 16.9, Protein 17.5
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