Name: Mediterranean Vegetable Stew
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 tbsp olive oil (divided); 1 cup red onion (chopped ); 2 cups green pepper (coarsely chopped ); 2 large garlic cloves (crushed); 1 cup sliced mushrooms; 1 small eggplant (unpeeled, cut in 1- to 2-inch chunks); 1 (28 ounces) can tomatoes (crushed ); 1/2 cup kalamata olives; 1 (15 ounces) can chickpeas; 1 tbsp fresh rosemary (chopped ); 1 cup chopped parsley (coarsely )

Mediterranean Vegetable Stew

James Pucos

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Prep Time 15 mins

Cook Time 15 mins

Cuisine Mediterranean

Servings 2

Calories 264 kcal

Ingredients

2 tbsp olive oil divided
1 cup red onion chopped
2 cups green pepper coarsely chopped
2 large garlic cloves crushed
1 cup sliced mushrooms
1 small eggplant unpeeled, cut in 1- to 2-inch chunks
1 (28 ounces) can tomatoes crushed
1/2 cup kalamata olives
1 (15 ounces) can chickpeas
1 tbsp fresh rosemary chopped
1 cup chopped parsley coarsely

Notes

In a large skillet, heat 1 Tb. Oil. Sauté onion and pepper until delicate, around 10 minutes. Include 1 Tb. Oil, garlic, mushrooms, and eggplant. Stew, blending at times until eggplant is mellowed yet not soft, around 15 minutes. Include tomatoes, olives, chickpeas, and rosemary. Stew until heated through, about 10 minutes. Mix in parsley. Sprinkle feta cheddar over casserole whenever wanted.

Nutrition Facts (Per Serving): Calories 264, Carbohydrates 22g, Protein 31g, Fat 6g

Keyword Vegetable Stew