Grecian Isle Stew Recipe

Name: Grecian Isle Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium eggplant, peeled and cubed; 1 teaspoon salt; 2 tablespoons olive oil; 2 cups chopped onions; 6 garlic cloves, minced; 2 cups diced potatoes; ½ teaspoon dried oregano; 14-½ teaspoon red pepper flakes; 3 cups vegetable broth or 3 cups water; 1 cup green beans, cut into 1 inch pieces; 2 cups chopped red bell peppers (I use 1 cup of each) or 2 cups green bell peppers (I use 1 cup of each); 2 cups chopped fresh tomatoes; ½ cup dry red wine; ¼ cup coarsely chopped pitted kalamata olive; ½ cup chopped fresh parsley; 1 tablespoon fresh lemon juice; 1 tablespoon drained capers; 1 tablespoon minced fresh dill; salt and pepper; grated feta cheese, garnish (optional)

Servings: persons

1 medium eggplant, peeled and cubed
1 teaspoon salt
2 tablespoons olive oil
2 cups chopped onions
6 garlic cloves, minced
2 cups diced potatoes
½ teaspoon dried oregano
14-½ teaspoon red pepper flakes
3 cups vegetable broth or 3 cups water
1 cup green beans, cut into 1 inch pieces
2 cups chopped red bell peppers (I use 1 cup of each) or 2 cups green bell peppers (I use 1 cup of each)
2 cups chopped fresh tomatoes
½ cup dry red wine
¼ cup coarsely chopped pitted kalamata olive
½ cup chopped fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon drained capers
1 tablespoon minced fresh dill
salt and pepper
grated feta cheese, garnish (optional)

1
Put the cubed eggplant in a colander; sprinkle with salt; cover colander with a plate.
2
Put colander in a bowl or in the sink and let the eggplant drain 15-20 minutes.
3
Rinse well, then set aside to drain.
4
Heat the oil in a large soup pot.
5
Add in onions and garlic; cook over medium-high heat for about 10 minutes or until the onions are translucent.
6
Add the eggplant and saute 5 minutes, stir frequently.
7
Add the potatoes, oregano, red pepper flakes, and water;stir to combine, then simmer 5 minutes.
8
Add green beans, bell peppers, tomatoes, and wine.
9
Cover and simmer 15-20-30 minutes or until the vegetables are tender.
10
Add olives, parsley, lemon juice, capers, and dill; stir to combine.
11
Let heat through; adjust seasoning to taste with salt and pepper.
12
Ladle into individual bowls.
13
Top with a little feta cheese, if desired.

645

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 1 medium eggplant, peeled and cubed, 1 teaspoon salt, 2 tablespoons olive oil, 2 cups chopped onions, and more.

Yes, Grecian Isle Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grecian Isle Stew

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