Mediterranean Vegetable Stew

A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta.

• Calories: 222 Calories

Ingredients

• 1 (28 ounce) can crushed tomatoes
• 1 tablespoon chopped fresh rosemary
• 1 cup sliced mushrooms
• 2 tablespoons olive oil, divided
• ½ cup kalamata olives, pitted and sliced
• 1 cup chopped red onion
• 1 cup coarsely chopped parsley
• 1 (15 ounce) can chickpeas, drained and rinsed
• 2 cups coarsely chopped green pepper
• 2 large garlic cloves, crushed
• 1 small eggplant, unpeeled, cut in 1- to 2-inch chunks

Recipe Instructions

Step 1

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