Israeli Vegetable Stew
A hearty Israeli vegetable stew bursting with flavors from eggplant, tomatoes, olives, and fresh herbs, perfect for comforting, plant-based meals or family dinners.
Ingredients
- 1/2 cup olive oil ⓘ
- 2 medium unpeeled eggplant, cut into 3/4-inch cubes ⓘ
- 3 medium onions, chopped ⓘ
- 3 cloves garlic ⓘ
- 1 large green pepper, cut into thin strips ⓘ
- 1 (28 oz.) can crushed tomatoes ⓘ
- 2 teaspoons sugar ⓘ
- 1 tablespoon dry basil ⓘ
- 1/2 cup fresh parsley ⓘ
- 20 chopped green olives stuffed with pimento ⓘ
- salt ⓘ
- pepper ⓘ
- wide noodles or rice ⓘ
Instructions
- Put olive oil in a large, covered saucepan.
- Cook eggplant and onions for about 25 minutes, until slightly browned.
- Add garlic and green pepper; cook for 2 minutes.
- Stir in crushed tomatoes, sugar, and basil; simmer gently for 15 minutes.
- Add parsley, olives, and pimento; simmer gently for a further 20 minutes.
- Add salt and pepper to taste, adjusting for the salty olives.
- Serve over rice or noodles.
Tips & Substitutions
For a richer flavor, consider roasting the eggplant before adding it to the stew. If you prefer a milder taste, you can substitute the green pepper with zucchini or yellow squash. Fresh basil can be replaced with dried herbs, but use only half the amount as dried herbs are more concentrated. Adjust the sugar based on the acidity of your tomatoes.
Serving Suggestions
This Israeli Vegetable Stew is delicious served over wide noodles or rice, making it a hearty meal. Pair it with a side of fresh Cucumbers With Yogurt And Garlic for a refreshing contrast. For a complete Mediterranean experience, consider serving it alongside Peppery Pasta With Feta Cheese or a simple salad to balance the flavors.
Storage & Reheating
Allow the stew to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 5 days. To reheat, warm it gently on the stove over low heat, adding a splash of water or broth if it seems too thick. You can also microwave it in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Israeli Vegetable Stew contains roughly 2608 calories, with 2g protein, 94g carbohydrates, and 252g fat. It is an excellent source of vitamin C (28% of the Daily Value) and iron (23% of the Daily Value), and a good source of dietary fiber.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables in this stew?
Yes, frozen vegetables can be used, but it's best to thaw them first to avoid excess moisture in the stew. Just be aware that they may cook faster, so adjust the cooking time accordingly to prevent them from becoming mushy.
What can I substitute for green olives?
If you're not a fan of green olives, you can substitute them with black olives or capers for a different flavor. Just keep in mind that capers are saltier, so you may want to adjust the salt in the recipe.
Is this stew suitable for meal prepping?
Absolutely! This stew is perfect for meal prep as it tastes even better the next day. You can make a large batch and portion it out for quick lunches or dinners throughout the week. Just store in airtight containers and reheat as needed.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).