Greek Fava Bean, Eggplant & Olive Stew With Feta - cooking recipe

Ingredients

5 tablespoons extra virgin olive oil
2 red onions, diced
1 eggplant, cut into small cubes
1 red pepper, diced
1 zucchini, diced
1 potato, cut into small cubes
6 garlic cloves, minced (crushed)
1 teaspoon dried oregano
4 tablespoons fresh flat-leaf parsley, finely chopped
28 ounces tomatoes, chopped
2 cups chicken stock
2 teaspoons salt
1 teaspoon fresh ground black pepper
2 cups long-grain rice
8 ounces fava beans, cooked
24 kalamata olives, pitted and halved
4 ounces feta cheese

Preparation

HEAT 3 tablespoons of the oil in a large saucepan. COOK the onions for 10 minutes, stirring occasionally.
ADD the red pepper, eggplant and zucchini and cook for 5 minutes, then add the potato, garlic and oregano and cook for 1 minute. ADD the tomatoes, stock, salt and pepper, stir well to combine and bring to a boil.
REDUCE the heat to medium and cook, uncovered, for 20 minutes, stirring occasionally.
WHILE the stew simmers, cook the rice. ADD the cooked, peeled fava beans, parsley and olives to the stew and cook, covered, for 10 minutes.
REMOVE from the heat and stir in the remaining 2 tablespoons of olive oil.
SERVE over rice with crumbled feta cheese on top (alternatively serve with bulgur or crusty bread instead of rice).