Try this Mediterranean-inspired stew with fresh corn on the cob; a salad of mixed baby greens, colorful bell peppers, and mushrooms; and some crusty bread spread with hummus.

　　

Ingredients

6 to 8 servings

　　2 tablespoons extra-virgin olive oil

　　1 medium onion, quartered and thinly sliced

　　2 to 3 cloves garlic, pressed or minced

　　3 cups water

　　2 medium eggplants (about 1 1/2 pounds total), peeled and cut into 1/2-inch dice

　　1 cup small pasta, such as tiny shells or cut fusilli

　　4 cups diced ripe tomatoes (try a mixture of red and yellow tomatoes)

　　1/2 cup finely chopped fresh parsley

　　1 tablespoon fresh oregano leaves, or 1 teaspoon dried

　　1/2 cup coarsely chopped cured black olives

　　1/2 cup oil-cured sun-dried tomatoes, sliced

　　Salt and freshly ground pepper to taste

　　8 to 12 fresh basil leaves, cut into strips

　　

Step 1

Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until the onion is golden.

　　

Step 2

Add the water and eggplant. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the eggplant is just tender, about 15 minutes.

　　

Step 3

Meanwhile, in a separate large saucepan, cook the pasta until al dente, then drain.

　　

Step 4

Stir the tomatoes, half of the parsley, and the oregano into the soup pot. Return to a gentle simmer, then cook for 5 to 10 minutes longer, or until the eggplant is completely tender.

　　

Step 5

Stir in the olives, dried tomatoes, and cooked pasta. Season with salt and pepper. Remove from the heat and let the stew stand for an hour or so, uncovered.

　　

Step 6

Adjust the consistency with more water as needed for a thick but still fluid consistency. Adjust the seasonings. Serve just warm or at room temperature. Garnish each serving with a sprinkling of the remaining parsley and a few strips of basil.

　　

Nutrition Information

Step 7

Per serving:

　　

Step 8

Calories: 187

　　

Step 9

Total fat: 8g

　　

Step 10

Protein: 5g

　　

Step 11

Fiber: 8g

　　

Step 12

Carbohydrate: 27g

　　

Step 13

Cholesterol: 0mg

　　

Step 14

Sodium: 146

　　Vegan Soups and Hearty Stews for All Seasons