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.
My Private Note
Units: US | Metric
- 5 tablespoons extra virgin olive oil
- 2 red onions, diced
- 1 eggplant, cut into small cubes
- 1 red pepper, diced
- 1 zucchini, diced
- 1 potato, cut into small cubes
- 6 garlic cloves, minced (crushed)
- 1 teaspoon dried oregano
- 4 tablespoons fresh flat-leaf parsley, finely chopped
- 28 ounces tomatoes, chopped
- 2 cups chicken stock
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 2 cups long-grain rice
- 8 ounces fava beans, cooked
- 24 kalamata olives, pitted and halved
- 4 ounces feta cheese
- 1HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally.
- 2ADD 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.
- 3REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
- 4WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes.
- 5REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil.
- 6SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).
Browse Our Top Vegetable Recipes
You Might Also Like...View All Vegetable Recipes
Nutritional Facts for Greek Fava Bean, Eggplant & Olive Stew With Feta
Serving Size: 1 (428 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 570.2
- Calories from Fat 176
- Total Fat 19.5 g
- Saturated Fat 5.3 g
- Cholesterol 20.2 mg
- Sodium 1288.9 mg
- Total Carbohydrate 84.7 g
- Dietary Fiber 9.9 g
- Sugars 11.4 g
- Protein 16.1 g