Grecian Isle Stew

This stew has become a favorite. Has bold flavors and makes a filling lunch or dinner. Add salad, fresh bread and wine to complete the meal. Adapted from Moosewood.

• Ready In: 2 hrs 15 mins
• Serves: 5

Ingredients

• 1  medium eggplant, peeled and cubed
• 1  teaspoon salt
• 2  tablespoons olive oil
• 2  cups  chopped onions
• 6  garlic cloves, minced
• 2  cups  diced potatoes
• 1⁄2 teaspoon dried oregano
• 1⁄4-1⁄2 teaspoon red pepper flakes
• 3  cups vegetable broth or 3  cups water
• 1  cup green beans, cut into 1 inch pieces
• 2  cups  chopped red bell peppers (I use 1 cup of each) or 2  cups green bell peppers (I use 1 cup of each)
• 2  cups  chopped fresh tomatoes
• 1⁄2 cup dry red wine
• 1⁄4 cup  coarsely chopped pitted kalamata olive
• 1⁄2 cup  chopped fresh parsley
• 1  tablespoon fresh lemon juice
• 1  tablespoon  drained capers
• 1  tablespoon  minced fresh dill
•  salt and pepper
•  grated feta cheese, garnish (optional)

Directions

1. Put the cubed eggplant in a colander; sprinkle with salt; cover colander with a plate.
2. Put colander in a bowl or in the sink and let the eggplant drain 15-20 minutes.
3. Rinse well, then set aside to drain.
4. Heat the oil in a large soup pot.
5. Add in onions and garlic; cook over medium-high heat for about 10 minutes or until the onions are translucent.
6. Add the eggplant and saute 5 minutes, stir frequently.
7. Add the potatoes, oregano, red pepper flakes, and water;stir to combine, then simmer 5 minutes.
8. Add green beans, bell peppers, tomatoes, and wine.
9. Cover and simmer 15-20-30 minutes or until the vegetables are tender.
10. Add olives, parsley, lemon juice, capers, and dill; stir to combine.
11. Let heat through; adjust seasoning to taste with salt and pepper.
12. Ladle into individual bowls.
13. Top with a little feta cheese, if desired.