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:

1. 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.
2. Add the remaining oil, chopped peppers, zucchini, and eggplant to the pan and cook for 3-4 minutes.
3. Add potatoes, oregano, canned tomatoes and vegetable broth. Bring to a boil, cover the pan, and reduce the heat to low
4. Simmer for 25-30 minutes until veggies are tender.
5. Add beans and olives, cook for another 5 minutes.
6. Taste the stew! Add salt, pepper or other spices as needed. Serve with crumbled feta and chopped parsley.
   

   Chop the veggies ahead of time … it’s easier

   

   saute the celery, onion and garlic first

   

   Let the stew simmer

   

   closeup of stew