Greek Fava Bean, Eggplant & Olive Stew With Feta

Recipe by MsPia
READY IN: 1hr
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition

DIRECTIONS

  • 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).