A few weeks ago I finally reactivated my library card! This means trouble – I now have a ton of library books on my night stand, and even more on hold. In between all the best-sellers and fiction books, I also made room for a few cookbooks. The first one, Meat Free Monday, is by Paul McCartney and has a collection of meatless meals – breakfast, lunch and dinner – for a whole year. I tagged a few recipes, including one for a meatless dinner stew.
I really really enjoyed the recipe – the book said it made 4 servings, but B and I had dinner, and I froze 5 cups for leftovers, even a few without potatoes for B, who is starting a low-carb diet this week.
Eggplant, Potato and Pepper Stew (slightly modified from the Meat Free Monday Cookbook)
Yields 5-8 servings
Here’s what you need:
- 3 tbs olive oil
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, diced
- 1 red pepper, seeded and cut into large chunks
- 1 eggplant, cut into large chunks
- 1 zucchini, chopped into chunks
- 2 medium Russet potatoes, peeled and cut into large chunks
- 1 tbs dried oregano
- 2 14-oz cans stewed tomatoes
- 1 1/3 c vegetable broth
- 14-oz can white beans, drained and rinsed
- 4 tbs greek olives, chopped
- Feta and parsley for topping
Here’s what you do:
- Heat half of olive oil in a large pot. Add onion and celery, cook until tender but not colored. Add garlic and saute for another minute.
- Add the remaining oil, chopped peppers, zucchini, and eggplant to the pan and cook for 3-4 minutes.
- Add potatoes, oregano, canned tomatoes and vegetable broth. Bring to a boil, cover the pan, and reduce the heat to low
- Simmer for 25-30 minutes until veggies are tender.
- Add beans and olives, cook for another 5 minutes.
- Taste the stew! Add salt, pepper or other spices as needed. Serve with crumbled feta and chopped parsley.