Moosewood Daily Special--Grecian Isle Stew

[Guest guest]

Sorry I haven't been able to post any recipes. We had an ice storm here

in Atlanta and I was without power all day yesterday. The good thing

about living here in the South -- when stuff like this happens -- no

work and no school, so I have a day off! I'll try to get a few recipes

formatted.

 

 

* Exported from MasterCook *

 

Grecian Isle Stew

 

Recipe By :Moosewood Restaurant Daily Special

Serving Size : 4 Preparation Time :0:00

Categories : Moosewood Restaurant Daily Spe

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 medium eggplant -- peeled and cubed

1 teaspoon salt

2 tablespoons olive oil

2 cups chopped onions

6 cloves garlic -- minced or pressed

2 cups diced potatoes

1/2 teaspoon dried oregano

1/4 teaspoon red pepper flakes -- (to 1/2 tsp)

3 cups water

1 cup cut green beans

2 cups chopped red and/or green bell peppers

2 cups chopped fresh or undrained canned tomatoes --

(14 oz can)

1/2 cup dry red wine

1/4 cup coarsely chopped kalamata olives -- (about 12

large)

1/2 cup chopped fresh parsley

1 tablespoon fresh lemon juice

1 tablespoon drained capers

1 tablespoon minced fresh dill

salt & ground black pepper to taste

grated feta or Kasseri cheese or plain

nonfat yogurt -- (optional)

 

To remove any bitterness, place the cubed eggplant in a colander,

sprinkle it with salt, and cover it with a plate weighted down with a

heavy can. Set the colander in a bowl or in the sink; allow the

eggplant to drain for 15-20 minutes. Rinse well and set aside to drain

again.

 

Warm the olive oil in a heavy nonreactive soup pot. Add the onions and

garlic and saute on medium-high heat until the onions are translucent,

about 10 minutes. Add the eggplant and cook for 5 minutes, stirring

often. Add the potatoes, oregano, red pepper flakes, and water; cover

and simmer for 5 minutes. Add the green beans, bell peppers, tomatoes,

and wine. Cover and simmer for 15 to 20 minutes or until the vegetables

are tender. Add the olives, parsley, lemon juice, capers, and dill and

heat thoroughly. Add salt and pepper to taste.

 

If desired, top each serving with cheese or yogurt.

 

 

S(ISBN):

" 0-609-80242-9 (paperback) "

Copyright:

" 1999 "

 

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Per serving: 239 Calories (kcal); 8g Total Fat; (28% calories from fat);

5g Protein; 36g Carbohydrate; 0mg Cholesterol; 582mg Sodium

Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 1

1/2 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3568 0 5296 0 0 0 0 0 0 0 0