Greek Fava Bean, Eggplant & Olive Stew With Feta

Name: Greek Fava Bean, Eggplant & Olive Stew With Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

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).

1209

kcal

Calories

Fat

158

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 17 ingredients. The key ingredients include: 5 tablespoons extra virgin olive oil, 2 red onions, diced, 1 eggplant, cut into small cubes, 1 red pepper, diced, and more.

Yes, Greek Fava Bean, Eggplant & Olive Stew With Feta 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!