Recipe Details
Ingredients
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2tablespoonsolive oil, divided
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1cupchopped red onion
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2cupscoarsely chopped green pepper
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2largegarlic cloves, crushed
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1cupsliced mushrooms
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1smalleggplant, unpeeled, cut in 1- to 2-inch chunks
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1(28 ounce) cancrushed tomatoes
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½cupkalamata olives, pitted and sliced
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1(15 ounce) canchickpeas, drained and rinsed
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1tablespoonchopped fresh rosemary
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1cupcoarsely chopped parsley
Cooking Directions
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In a large skillet, heat 1 Tb. oil. Saute onion and pepper until soft, about 10 minutes. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley. Sprinkle feta cheese over stew if desired.
Tips
Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe6 | |
| Calories222 | |
| % Daily Value * | |
| Total Fat 9g |
11% |
| Saturated Fat 1g |
6% |
| Sodium 505mg |
22% |
| Total Carbohydrate 33g |
12% |
| Dietary Fiber 8g |
28% |
| Total Sugars 5g |
|
| Protein 7g |
|
| Vitamin C 69mg |
343% |
| Calcium 96mg |
7% |
| Iron 4mg |
20% |
| Potassium 773mg |
16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
