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

HEAT 2 tablespoons of the oil in a large saucepan. cook the onions for 10 minutes, stirring [...]