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A
richly-flavored Greek stew with fava beans, eggplant, zucchini,
red pepper, potatoes and kalamata olives, served with crumbled
feta cheese.
(Read
the related
blog post.)
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| 5
tablespoons extra
virgin olive oil |
| 2
red onions—diced |
| 1
eggplant
(aubergine)—cut into small cubes |
| 1
red pepper (capsicum)—diced |
| 1
zucchini (courgette)—diced |
| 1
potato—cut into small cubes |
| 6
cloves garlic—minced (crushed) |
| 1
teaspoon dried oregano |
| 4
tablespoons finely chopped fresh flat-leaf parsley |
| 28
oz (840g) canned tomatoes—chopped |
| 2
cups chicken or vegetable stock |
| 2
teaspoons salt |
| 1
teaspoon freshly ground black pepper |
| 2
cups long-grain rice |
| 8
oz (240g) frozen fava (broad) beans—cooked, rinsed
under cold water, and skins removed |
| 24
pitted kalamata olives—halved |
| 4
oz (120g) feta cheese |
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).
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