“This stew has become a favorite. Has bold flavors and makes a filling lunch or dinner. Add salad, fresh bread and wine to complete the meal. Adapted from Moosewood.”
2hrs 15mins

Ingredients Nutrition


  1. Put the cubed eggplant in a colander; sprinkle with salt; cover colander with a plate.
  2. Put colander in a bowl or in the sink and let the eggplant drain 15-20 minutes.
  3. Rinse well, then set aside to drain.
  4. Heat the oil in a large soup pot.
  5. Add in onions and garlic; cook over medium-high heat for about 10 minutes or until the onions are translucent.
  6. Add the eggplant and saute 5 minutes, stir frequently.
  7. Add the potatoes, oregano, red pepper flakes, and water;stir to combine, then simmer 5 minutes.
  8. Add green beans, bell peppers, tomatoes, and wine.
  9. Cover and simmer 15-20-30 minutes or until the vegetables are tender.
  10. Add olives, parsley, lemon juice, capers, and dill; stir to combine.
  11. Let heat through; adjust seasoning to taste with salt and pepper.
  12. Ladle into individual bowls.
  13. Top with a little feta cheese, if desired.

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