Mediterranean Vegetable Stew With Olives Recipe

Name: Mediterranean Vegetable Stew With Olives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons olive oil; 1 yellow onion, diced; 3 garlic cloves, minced; 1 fennel bulb, cut into 3/4-inch pieces (about 1 1/2 cups); 1 eggplant, cut into 3/4-inch pieces (about 3 1/2 cups); 1 red bell pepper, cut into 3/4-inch pieces (about 2 cups); 1/4 cup dry white wine; 1 (28 ounce) can crushed tomatoes; 1/4 cup coarsely chopped Kalamata olives; 1/4 cup coarsely chopped green Cerignola olives (large, green Italian olives); 1 (15 oz) can cannellini beans, drained; zest of 1/2 lemon (about 1 teaspoon); 1 teaspoon fennel seeds; 1/4 teaspoon salt; 1/4 teaspoon crushed red pepper flakes; 1 tablespoon finely chopped fresh rosemary; 3 tablespoons finely chopped fresh parsley; grated Parsmesan or Reggiano-Parmigiano cheese

Servings: persons

3 tablespoons olive oil
1 yellow onion, diced
3 garlic cloves, minced
1 fennel bulb, cut into 3/4-inch pieces (about 1 1/2 cups)
1 eggplant, cut into 3/4-inch pieces (about 3 1/2 cups)
1 red bell pepper, cut into 3/4-inch pieces (about 2 cups)
1/4 cup dry white wine
1 (28 ounce) can crushed tomatoes
1/4 cup coarsely chopped Kalamata olives
1/4 cup coarsely chopped green Cerignola olives (large, green Italian olives)
1 (15 oz) can cannellini beans, drained
zest of 1/2 lemon (about 1 teaspoon)
1 teaspoon fennel seeds
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 tablespoon finely chopped fresh rosemary
3 tablespoons finely chopped fresh parsley
grated Parsmesan or Reggiano-Parmigiano cheese

1
In a large skillet over medium-high heat, heat oil. Add onions, and saute until just transparent, about 3 minutes. Add garlic and fennel, and cook 2 minutes. Add eggplant and peppers, and cook 3-4 minutes, or until slightly softened. Add wine, and cook 5 minutes. Add tomatoes. Reduce heat to low, and simmer for 10 minutes, or until vegetables are tender but not mushy. Add olives, cannellini beans, lemon zest, fennel seeds, salt, and crushed red pepper. Stir well, and cook until heated through, 3-4 minutes. Stir in fresh herbs.
2
Serve with crusty Italian bread, or serve atop polenta, rice, or wide pasta noodles, such as parpadelle. Garnish individual servings with desired amount of grated cheese.

281

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 18 ingredients. The key ingredients include: 3 tablespoons olive oil, 1 yellow onion, diced, 3 garlic cloves, minced, 1 fennel bulb, cut into 3/4-inch pieces (about 1 1/2 cups), and more.

Yes, Mediterranean Vegetable Stew With Olives 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.

Mediterranean Vegetable Stew With Olives

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