Weekend Cooking: Eggplant, Potato and Bell Pepper Stew

Yesterday I posted a review of the Meat Free Monday Cookbook. But because it was a lengthy review, I decided to share a recipe from the cookbook in another post. I cooked multiple recipes from this book in the past couple of weeks and I decided to share the one that I liked best. Of course I adjusted it a bit, as always.

Eggplant, Potato and Bell Pepper Stew (serves 4)
- 3 tbsp olive oil
- 1 spring onion, diced
- 2 cloves of garlic, diced
- 1 red bell pepper, cubed
- 1 zucchini, cubed
- 1 eggplant, cubed
- 2 potatoes, cubed (I used sweet potato, because I had those at hand)
- 2 tsp oregano
- 2 400gr cans diced tomatoes
- 400 ml vegetable broth
- 1 tsp sugar
- 1 400gr can beans (I used white)
- 2 tbsp toasted pine nuts
- 125 gr feta
- 2 tbsp fresh parsley
- salt and pepper

Heat half of the olive oil in a large pan, fry onion and garlic shortly. Add the rest of the oil with the zucchini, bell pepper and eggplant. Stir fry for about 3-4 minutes. Add potatoes, tomatoes, oregano and vegetable broth. Bring to a boil and add sugar, salt and pepper. Place a lid on the pan and let everything simmer for about 25-30 minutes on low, till the potatoes are soft. Drain and rinse the beans and add those. Let it simmer for about 5 more minutes. Taste if the stew needs more salt, pepper or oregano. Scoop the stew in deep plates, crumble some feta on top of it, together with pine nuts and parsley.

Because we are only a family of 2, I made this for 2 days, and the second day it tasted even better. This recipe is vegan if you leave out the feta.

This post is part of Weekend Cooking, hosted by Beth Fish Reads. Check it out, for more yummy recipes and other fun food related posts.

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