INGREDIENTS

  • 4 tablespoons extra virgin olive oil
  • 2 red onions , diced
  • 1 eggplant , cut into small cubes (aubergine)
  • 1red pepper, diced (capsicum)
  • 1 zucchini , diced (courgette)
  • 1 potato , cut into small cubes
  • 1/3 butternut squash , sqaush cubed (optional)
  • 6 garlic cloves , minced (crushed)
  • 1 teaspoon dried oregano
  • 4 tablespoons finely chopped fresh flat-leaf parsley
  • 28 ounces canned tomatoes , chopped
  • 2 cups chicken stockor vegetable stock
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • 2 cups long-grain rice (optional)
  • 8 ounces frozen fava beans , cooked
  • 24pitted kalamata olives , halved
  • 4 ounces feta or mozzarella cheese

DIRECTIONS

  1. HEAT 2 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 optional butternut squash and cook for 5 minutes, then add the potato(I use sweet), 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. WHILE the stew simmers, cook the rice (If using). ADD the fava beans, parsley and olives to the stew and cook, covered, for 10 minutes. REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil. SERVE over rice with crumbled feta/mozzarella cheese on top (alternatively serve with bulgur or crusty bread instead of rice).