Grecian Isle Stew

Total Time: 2 hrs 15 mins Preparation Time: 1 hr 30 mins Cook Time: 45 mins

Ingredients

• Servings: 5
• 1 medium eggplant, peeled and cubed
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 cups chopped onions
• 6 garlic cloves, minced
• 2 cups diced potatoes
• 1/2 teaspoon dried oregano
• 1/4-1/2 teaspoon red pepper flakes
• 3 cups vegetable broth or 3 cups water
• 1 cup green beans, cut into 1 inch pieces
• 2 cups chopped red bell peppers (i use 1 cup of each) or 2 cups green bell peppers (i use 1 cup of each)
• 2 cups chopped fresh tomatoes
• 1/2 cup dry red wine
• 1/4 cup coarsely chopped pitted kalamata olive
• 1/2 cup chopped fresh parsley
• 1 tablespoon fresh lemon juice
• 1 tablespoon drained capers
• 1 tablespoon minced fresh dill
• salt and pepper
• grated feta cheese, garnish (optional)

Recipe

• 1 put the cubed eggplant in a colander; sprinkle with salt; cover colander with a plate.
• 2 put colander in a bowl or in the sink and let the eggplant drain 15-20 minutes.
• 3 rinse well, then set aside to drain.
• 4 heat the oil in a large soup pot.
• 5 add in onions and garlic; cook over medium-high heat for about 10 minutes or until the onions are translucent.
• 6 add the eggplant and saute 5 minutes, stir frequently.
• 7 add the potatoes, oregano, red pepper flakes, and water;stir to combine, then simmer 5 minutes.
• 8 add green beans, bell peppers, tomatoes, and wine.
• 9 cover and simmer 15-20-30 minutes or until the vegetables are tender.
• 10 add olives, parsley, lemon juice, capers, and dill; stir to combine.
• 11 let heat through; adjust seasoning to taste with salt and pepper.
• 12 ladle into individual bowls.
• 13 top with a little feta cheese, if desired.