Description
A Mediterranean diet has been shown to relieve arthritis pain. Serve over polenta, rice or pasta.
Ingredients
- 2 tablespoons olive oil, divided
- 1 cup chopped red onion
- 2 cups coarsely chopped green pepper
- 2 large garlic cloves, crushed
- 1 cup sliced mushrooms
- 1 small eggplant, unpeeled, cut in 1- to 2-inch chunks
- 1 (28 ounce) can crushed tomatoes
- ½ cup kalamata olives, pitted and sliced
- 1 (15 ounce) can chickpeas, drained and rinsed
- 1 tablespoon chopped fresh rosemary
- 1 cup coarsely chopped parsley
Instructions
- 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.
Servings: 6