A delicious zucchini bread with pistachios and lemon for a distinctive flavor.
| Servings: | 6 |
| Yield: | 6 generous servings |
Ingredients
- 2 tablespoons olive oil, divided
- 1 cup chopped red onion
- 2 cups coarsely chopped green pepper
- 2 large garlic cloves, crushed
- 1 cup sliced mushrooms
- 1 small eggplant, unpeeled, cut in 1- to 2-inch chunks
- 1 (28 ounce) can crushed tomatoes
- ½ cup kalamata olives, pitted and sliced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tablespoon chopped fresh rosemary
- 1 cup coarsely chopped parsley
Instructions
- 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.
- Copyright 2004 Jean Carper. Printed first in USA WEEKEND. All rights reserved.
Reviews
My son loves this! Switched the mushrooms and olives out for more kid friendly choices, but everything about this was perfect! I made this in a quick pot pressure cooker and it held for a whole day! Great to set up before work and have it ready when we got home.
We liked this recipe. It’s good on top of rice (I used brown rice), and we brainstormed a few other ideas–using it as stuffing for stuffed peppers, having it in tortillas (like tacos), adding salsa after it’s finished cooking.
I made the dish in my slow cooker added red wine vinegar. It was so tastey
This dish was great! I did try adding shrimp and some red pepper flakes to it which turned out great.
I made this recipe just as it is written and it was great. I was careful not to overcook the eggplant, and I think I cooked it only 8-10 minutes before adding the tomatoes etc. I didn’t use feta, which I might next time because I thought this needed a bit of salt.
I loved it! The best thing I’ve made in a long time. I used tomato sauce added angel hair pasta, soooooo gooood! 🙂
I really enjoy this recipe. It’s simple and a one pot meal, which is something I love. Serve it with some whole grain bread or brown rice to make it extra hearty. I recommend using two or three Asian eggplants in place of one American or Italian eggplant as the Asian varieties are not bitter and thus don’t require salting. I also like to use one green pepper and one red pepper to add some extra flavor. Make sure to add salt to taste if you don’t use the olives. If you don’t like rosemary be sure to add another flavorful herb, otherwise it will be too bland.This dish freezes and reheats well.
A great vegetarian meal – tasty and satisfying. Don’t skip the feta…
A completely different kind of stew. Very good.
Very good but had to add salt.
Tasty and very hearty!
I really liked this recipe. I used medium sized eggplants, 1 pound of mushrooms and 3 Italian frying peppers (cubanelles). Also I used 4 chopped fresh tomatoes rather than canned. Otherwise, I followed the recipe for the rest of the ingredients. I believe the extra ingredients increased the yield for this recipe to 8 servings. This was easy to make and is a great recipe for late summer when all of the ingredients are in season. I will definitely make this again.
Made this last night for my mother and fiance. It was my first time cooking eggplant and their first time eating it. I did not have rosemary or parsley which made the meal kind of bland (no one’s fault but my own). I did weep the eggplant for about 45 minutes prior to cooking. Overall it is a great base recipe that I will be using again in the future.
Great veggie meal! I served over whole wheat couscous and topped with a little feta. Added fresh basil and dried oregano as well. Very good
WOW…this was really good. I am usually so lost when it comes to EGGPLANT…figured i would give it a shot. I substituted a few items because i didn’t have them in the house when i was preparing. Instead of mushrooms, i used Zuchinni and for the can of crushed tomatoes….i used Diced tomatoes with the roasted onion and garlic already included. When all was said and done the calories of this recipe was almost exact with my substitutions. (115 calories/ 5 proteins per 7.2oz serving) YUMMY!!!
This dish was quite bland for our tastes (and not very pretty either).
loved this recipe. I did not have red onion (hate it), chickpeas, fresh rosemary or fresh parsley: I subbed in yellow onion, red kidney beans, dried parsley, then tossed in a yellow squash that was looking mutinous in the crisper – the squash added great color. I went light on the olives (1/4 cup) only b/c I got tried of pitting them (bought the wrong bottle). yummy!! love this.
Average but keep in mind that we are not used to eating vegitarian dishes.
Delicious and easy to make. I served it with sun-dried tomato and garlic polenta, and it was a hit!
Awesome “stew”! Very healthy and great over couscous. I bet it would even be good over Quinoa for an extra healthy meal. Very easy and the husband loved it! I changed to diced tomatoes – didn’t have any stewed, and threw in a tiny bit of leftover zuchinni. Nice recipe because you could probably add in just about any small amount of vegetables your needing to use before they go bad. This goes in my “Tried and True” recipe box – Delicious!
This was delicious! I left out the stewed tomatoes because I don’t like them. I also left out the olives because i didn’t have them, but I will add them in next time. I also added a couple of shakes of cumin to the vegetables and I roasted the vegetables on a cookie sheet at 450 for about 45 minutes instead of the stove top. It came out delicious!