Greek Bean Eggplant/Aubergine and Olive Stew Recipe

Name: Greek Bean Eggplant/Aubergine and Olive Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons extra virgin olive oil; 2 red onions, diced; 1 eggplant, cut into small cubes (aubergine); 1 red pepper, diced (capsicum); 1 zucchini, diced (courgette); 1 potato, cut into small cubes; 13 butternut squash, sqaush cubed (optional); 6 garlic cloves, minced (crushed); 1 teaspoon dried oregano; 4 tablespoons finely chopped fresh flat-leaf parsley; 28 ounces canned tomatoes, chopped; 2 cups chicken stock or 2 cups vegetable stock; 2 teaspoons salt; 1 teaspoon fresh ground black pepper; 2 cups long-grain rice (optional); 8 ounces frozen fava beans, cooked; 24 pitted kalamata olives, halved; 4 ounces feta or 4 ounces mozzarella cheese

Servings: persons

4 tablespoons extra virgin olive oil
2 red onions, diced
1 eggplant, cut into small cubes (aubergine)
1 red pepper, diced (capsicum)
1 zucchini, diced (courgette)
1 potato, cut into small cubes
13 butternut squash, sqaush cubed (optional)
6 garlic cloves, minced (crushed)
1 teaspoon dried oregano
4 tablespoons finely chopped fresh flat-leaf parsley
28 ounces canned tomatoes, chopped
2 cups chicken stock or 2 cups vegetable stock
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cups long-grain rice (optional)
8 ounces frozen fava beans, cooked
24 pitted kalamata olives, halved
4 ounces feta or 4 ounces mozzarella cheese

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

3471

kcal

Calories

290

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 4 tablespoons extra virgin olive oil, 2 red onions, diced, 1 eggplant, cut into small cubes (aubergine), 1 red pepper, diced (capsicum), and more.

Yes, Greek Bean Eggplant/Aubergine and Olive 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.

That's it — enjoy your meal!

Greek Bean Eggplant/Aubergine and Olive Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions