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.

• Ready In: 55 mins
• Serves: 4

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

Directions

1. HEAT 2 tablespoons of the oil in a large saucepan. cook the onions for 10 minutes, stirring occasionally.
2. 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.
3. 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).