Greek Bean Eggplant-Aubergine and Olive Stew

May 09, 2023May 9, 20230 2
Greek Bean Eggplant-Aubergine and Olive Stew
in Stew

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

4 tablespoons extra virgin olive oil
2 red onions , diced
1 eggplant , cut into small cubes ( aubergine )
1 red pepper , diced ( capsicum )
1 zucchini , diced ( courgette )
1 potato , cut into small cubes
1/3 butternut squash , sqaush cubed ( optional )
6 garlic cloves , minced ( crushed )
1 teaspoon dried oregano
4 tablespoons finely chopped fresh flat-leaf parsley
28 ounces canned tomatoes , chopped
2 cups chicken stock or 2 cups vegetable stock
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cups long-grain rice ( optional )
8 ounces frozen fava beans , cooked
24 pitted kalamata olives , halved
4 ounces feta or 4 ounces mozzarella cheese

Nutrision Information

Servings Per Recipe
8
Calories
315
Sugar
7g
Fat
15g
Greek Bean Eggplant-Aubergine and Olive Stew is a traditional dish from the Mediterranean region, known for its flavorful and healthy ingredients. This vegan stew is perfect for a family dinner, a special occasion, or a healthy meal prep option for the week. The combination of eggplant (aubergine), red pepper (capsicum), zucchini (courgette), potato, butternut squash, canned tomatoes, and olives creates a hearty and filling meal that is perfect for cold and rainy days. This dish is easy to make, especially if you have a food processor or a good knife for chopping the vegetables. It can be served on its own or with rice or bread for a more substantial meal.

Instructions

1.Heat olive oil in a large pan over medium heat.
2.Add onions and sauté until golden brown.
3.Add eggplant (aubergine), red pepper (capsicum), zucchini (courgette), potato, butternut squash (optional), minced garlic, and dried oregano and sauté for 5 minutes or until vegetables are browned.
4.Add canned tomatoes, chicken stock (or vegetable stock), salt, and pepper.
5.Cover and simmer for 30 minutes.
6.Cook long-grain rice (optional) as per instructions on the package.
7.Add cooked fava beans and halved kalamata olives to the stew and simmer for 5 minutes.
8.Serve hot with rice and crumbled feta or mozzarella cheese on top.

PROS

Greek Bean Eggplant-Aubergine and Olive Stew is a hearty and healthy meal, packed with vegetables and protein.

This stew is vegan and gluten-free, making it a great option for people with dietary restrictions.

It can be made in large batches and refrigerated or frozen for later use.

CONS

The prep time for this stew can be quite long, especially if you are cutting the vegetables by hand.

Some people may find the taste of eggplant (aubergine) and olives too strong for their liking.

HEALTH & BENEFITS

Greek Bean Eggplant-Aubergine and Olive Stew is a nutritious meal that is rich in fiber, vitamins, and minerals.
The vegetables in this stew are low in calories and high in antioxidants, which helps promote overall health and reduce the risk of chronic diseases.
The beans in this stew are a good source of plant-based protein, which is important for maintaining muscle mass and supporting bone health.

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