14. Mediterranean Vegetable Stew
Ingredients
- 1 onion
- 3 cloves garlic
- 1 small eggplant
- 1 small zucchini
- 2 red bell peppers
- 1 stick celery
- 4 potatoes
- 3 tablespoons olive oil
- 1 can chopped tomatoes
- ½ cup strong vegetable stock
- 1 bay leaf
- salt (if needed) and ground black pepper
- ½ cup pitted Kalamata olives
- ½ cup feta cheese, crumbled
- handful of fresh basil
Instructions
- Peel and slice the onions.
- Slice all the other vegetables as well.
- Peel and cube the potatoes.
- In a large non-stick pan, sauté all the vegetables in olive oil for a few minutes.
- Add the chopped tomatoes, vegetable stock, and bay leaf.
- Stir the stew, then cover and let it simmer on medium heat for around 25 minutes or until the vegetables are tender.
- If the stew becomes too thick or dries out, add more stock.
- Season the stew with herbs, black pepper, and salt (if desired).
- Add the olives, crumbled feta and the basil.
- Serve the stew on its own or with crusty bread.