Israeli Vegetable Stew Recipe

Name: Israeli Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. olive oil; 2 medium unpeeled eggplant, cut into 3/4-inch cubes; 3 medium onions, chopped; 3 cloves garlic; 1 large green pepper, cut into thin strips; 1 (28 oz.) can crushed tomatoes; 2 tsp. sugar; 1 Tbsp. dry basil; 1/2 c. fresh parsley; 20 chopped green olives (stuffed with pimento); salt; pepper; wide noodles or rice

Servings: persons

1/2 c. olive oil
2 medium unpeeled eggplant, cut into 3/4-inch cubes
3 medium onions, chopped
3 cloves garlic
1 large green pepper, cut into thin strips
1 (28 oz.) can crushed tomatoes
2 tsp. sugar
1 Tbsp. dry basil
1/2 c. fresh parsley
20 chopped green olives (stuffed with pimento)
salt
pepper
wide noodles or rice

1
Put olive oil in large, covered saucepan.
2
Cook eggplant and onions for about 25 minutes, until slightly browned.
3
Add garlic and green pepper; cook for 2 minutes.
4
Stir in tomatoes, sugar and basil; simmer gently for 15 minutes.
5
Add parsley, olives and pimento; simmer gently for a further 20 minutes.
6
Add salt and pepper to taste (take account of the salty olives and adjust seasonings accordingly).
7
Can be made a day in advance and reheated.
8
Serve over rice or noodles.

336

kcal

Calories

Fat

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 13 ingredients. The key ingredients include: 1/2 c. olive oil, 2 medium unpeeled eggplant, cut into 3/4-inch cubes, 3 medium onions, chopped, 3 cloves garlic, and more.

Yes, Israeli Vegetable 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.

Israeli Vegetable Stew

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