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1
HEAT 2 tablespoons of the oil in a large saucepan.
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2
cook the onions for 10 minutes, stirring occasionally.
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3
ADD the red pepper, eggplant and zucchini and optional butternut squash and cook for 5 minutes, then add the potato(I use sweet), garlic and oregano and cook for 1 minute.
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4
ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
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5
REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
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6
WHILE the stew simmers, cook the rice (If using).
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7
ADD the fava beans, parsley and olives to the stew and cook, covered, for 10 minutes.
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8
REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil.
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9
SERVE over rice with crumbled feta/mozzarella cheese on top (alternatively serve with bulgur or crusty bread instead of rice).
