Vegetable Stew

A simple but hearty vegetarian dish that includes eggplant, tomatoes and chickpeas. Topped with feta and fresh parsley this stew is a satisfying dinner.


3 tablespoons olive oil

1 (1-pound) eggplant, cut into 1/2-inch chunks

1 cup red onion, coarsely chopped

1 red bell pepper, cut into 1/2-inch pieces

2 large cloves garlic, minced

2 (14.5-ounce) cans diced tomatoes

3 tablespoons tomato paste


1 (15-ounce) can chickpeas, rinsed and drained

salt and pepper to taste

1/4 cup fresh parsley, chopped

1/2 cup feta cheese, crumbled

1 package couscous, cooked according to package directions

Honey Tips

How Honey is Made

To make honey, bees drop the collected nectar into the honeycomb and then evaporate it by fanning their wings.


In a large skillet heat olive oil. Once oil is hot add eggplant and sauté over medium-high heat for 8-10 minutes stirring often, until eggplant begins to brown. Add onion, red pepper and garlic. Continue cooking another 5 minutes. Stir in diced tomatoes, tomato paste, honey and chickpeas. Cover and simmer on low heat about 10 minutes. Add salt and pepper to taste.
To serve, spoon stew over cooked couscous and sprinkle with parsley and feta cheese.
Serves: 4