Mediterranean Vegetable Stew

Ingredients

• 15 ounce garbanzo beans drained and rinsed canned
• 28 ounce canned tomatoes crushed canned
• 1 small eggplant unpeeled cut in 1- to 2-inch chunks
• 1 tablespoon rosemary leaves fresh chopped
• 2 large garlic clove crushed
• 2 cups bell pepper green coarsely chopped
• 0.5 cup kalamata olives pitted sliced
• 1 cup mushrooms sliced
• 1 cup mushrooms sliced
• 2 tablespoons olive oil divided
• 1 cup parsley coarsely chopped
• 1 cup onion red chopped

Equipment

• frying pan

Directions

1. In a large skillet, heat 1 Tb. oil.
2. Saute onion and pepper until soft, about 10 minutes.
3. Add 1 Tb. oil, garlic, mushrooms and eggplant. Simmer, stirring occasionally, until eggplant is softened but not mushy, about 15 minutes.
4. Add tomatoes, olives, chickpeas and rosemary. Simmer until heated through, about 10 minutes. Stir in parsley.
5. Sprinkle feta cheese over stew if desired.