Ingredients:
1 medium eggplants, peeled and cubed
1 teaspoon salt
2 tablespoons olive oil
2 cups chopped onions
6 garlic cloves, minced
2 cups diced potatoes
1/2 teaspoon dried oregano
1/4-1/2 teaspoon red pepper flakes
3 cups vegetable broth or 3 cups water
1 cup green beans, cut into 1 inch pieces
2 cups chopped red bell peppers (I use 1 cup of each) or 2 cups green bell peppers ( I use 1 cup of each)
2 cups chopped fresh tomatoes
1/2 cup dry red wine
1/4 cup coarsely chopped pitted kalamata olives
1/2 cup chopped fresh parsley
1 tablespoon fresh lemon juice
1 tablespoon drained capers
1 tablespoon minced fresh dill
salt and pepper
grated feta cheese, garnish (optional)
Directions:
Put the cubed eggplant in a colander; sprinkle with salt; cover colander with a plate.
Put colander in a bowl or in the sink and let the eggplant drain 15-20 minutes.
Rinse well, then set aside to drain.
Heat the oil in a large soup pot.
Add in onions and garlic; cook over medium-high heat for about 10 minutes or until the onions are translucent.
Add the eggplant and saute 5 minutes, stir frequently.
Add the potatoes, oregano, red pepper flakes, and water;stir to combine, then simmer 5 minutes.
Add green beans, bell peppers, tomatoes, and wine.
Cover and simmer 15-20-30 minutes or until the vegetables are tender.
Add olives, parsley, lemon juice, capers, and dill; stir to combine.
Let heat through; adjust seasoning to taste with salt and pepper.
Ladle into individual bowls.
Top with a little feta cheese, if desired.
Servings: 5
Time preparation: 90 min.
Time total: 135 min.