Greek Fava Bean, Eggplant & Olive Stew With Feta

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 5 tablespoons extra virgin olive oil
• 2 red onions, diced
• 1 eggplant, cut into small cubes
• 1 red pepper, diced
• 1 zucchini, diced
• 1 potato, cut into small cubes
• 6 garlic cloves, minced (crushed)
• 1 teaspoon dried oregano
• 4 tablespoons fresh flat-leaf parsley, finely chopped
• 28 ounces tomatoes, chopped
• 2 cups chicken stock
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• 2 cups long-grain rice
• 8 ounces fava beans, cooked
• 24 kalamata olives, pitted and halved
• 4 ounces feta cheese

Recipe

• 1 heat 3 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 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.
• 3 reduce the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
• 4 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.
• 5 remove from the heat and stir in the remaining 2 tablespoons of olive oil.
• 6 serve over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).