Make Ahead

Mediterranean Vegetable Stew with Olives

October  9, 2009
3 Ratings
  • Serves 6
Author Notes

Although it's vegetarian, this robust stew will appeal to meat lovers because it's chock full of protein-rich beans and filling vegetables like eggplant and fennel. It's also fast and easy enough to make for a mid-week meal and makes great leftovers for lunch the next day. For a variation, substitute chickpeas, feta cheese, and fresh oregano for the cannellini beans, Parmesan, and fresh rosemary. Green Cerignola olives, which are meaty and not too salty, are available at most markets that sell fresh olives; they're also found at Italian specialty markets. Another Greek or Italian green olive can be substituted. —Food Blogga

What You'll Need
  • 3 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 1 fennel bulb, cut into 3/4-inch pieces (about 1 1/2 cups)
  • 1 eggplant, cut into 3/4-inch pieces (about 3 1/2 cups)
  • 1 red bell pepper, cut into 3/4-inch pieces (about 2 cups)
  • 1/4 cup dry white wine
  • 1 (28 ounce) can crushed tomatoes
  • 1/4 cup coarsely chopped Kalamata olives
  • 1/4 cup coarsely chopped green Cerignola olives (large, green Italian olives)
  • 1 (15 oz) can cannellini beans, drained
  • zest of 1/2 lemon (about 1 teaspoon)
  • 1 teaspoon fennel seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1 tablespoon finely chopped fresh rosemary
  • 3 tablespoons finely chopped fresh parsley
  • grated Parsmesan or Reggiano-Parmigiano cheese
  1. In a large skillet over medium-high heat, heat oil. Add onions, and sauté until just transparent, about 3 minutes. Add garlic and fennel, and cook 2 minutes. Add eggplant and peppers, and cook 3-4 minutes, or until slightly softened. Add wine, and cook 5 minutes. Add tomatoes. Reduce heat to low, and simmer for 10 minutes, or until vegetables are tender but not mushy. Add olives, cannellini beans, lemon zest, fennel seeds, salt, and crushed red pepper. Stir well, and cook until heated through, 3-4 minutes. Stir in fresh herbs.
  2. Serve with crusty Italian bread, or serve atop polenta, rice, or wide pasta noodles, such as parpadelle. Garnish individual servings with desired amount of grated cheese.
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  • lastnightsdinner
  • Lpaulow
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3 Reviews

Lpaulow March 27, 2022
Delicious, and thanks for helping me discover cerignola olives! I used red wine instead of white.
Kabocha June 6, 2010
Delicious! However, make sure to cook the fennel and eggplant thoroughly.. I would love to try this with butternut squash or kabocha.
lastnightsdinner October 9, 2009
Lovely, and full of wonderful flavors. We are huge fans of Cerignola olives :)