Greek Fava Bean, Eggplant & Olive Stew With Feta Recipe

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.

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 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.

Greek Fava Bean, Eggplant & Olive Stew With Feta

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