This eggplant bean stew is a delicious, hearty and cozy meal that's also super easy to make. Serve it with a chunk of your favorite crusty bread for a very satisfying lunch or light dinner!
I'm all about hearty and comforting meals this time of year, and with the eggplant season almost coming to an end, there's no better time to make this rustic eggplant white bean stew!
We love it in our home mostly because it's packed with Mediterranean flavors and wholesome ingredients, and it's surprisingly easy to whip up on a busy weeknight.
The eggplant gets beautifully golden and tender, while the cannellini beans add a creamy texture and boost of protein. Serve it with a chunk of your favorite crusty bread and you'll be in for a proper treat.
Why you'll love this eggplant bean stew
- It's the perfect cozy meal for a chilly evening, but it's also light and fresh enough for warmer months.
- It's a flavor-packed vegetarian dish that's hearty enough to satisfy even the biggest meat lovers!
- It's super easy to make in just one skillet!
What you'll need
Olive oil - Use a quality extra virgin olive oil, if possible, as the base for sautéing the aromatics.
Onion - Both yellow and red onions work well to create a sweet foundation for the stew.
Garlic - Fresh garlic is best for flavor here.
Eggplant - Make sure your eggplant cubes are roughly the same size so they cook evenly.
Crushed tomatoes - Use good quality canned tomatoes. Since tomatoes are the base of the sauce, their flavor matters a lot.
Oregano - To add that classic Mediterranean warmth to the stew.
Cannellini beans - Any white beans work - feel free to use a mix if you like.
Parsley - Freshly chopped parsley adds a herby finishing touch; alternatively, you can use fresh dill.
Pro tip
Salt the eggplant and let it rest for 30 minutes before cooking if you have the time. This will draw out the excess moisture, resulting in a less watery stew and a more concentrated eggplant flavor.
How to make eggplant white bean stew
This is a quick guide with step-by-step photos. For full ingredients and instructions, check out the recipe card below.
Heat the olive oil in a skillet and fry the onion until softened, then add garlic until fragrant.
Add the eggplant cubes, sprinkle with salt, and cook until golden brown.
Stir in crushed tomatoes, oregano, cannellini beans, and water. Bring to a boil, then simmer for 10 minutes.
Adjust the seasoning to taste, garnish with parsley, and serve with crusty bread.
Helpful tips
- Don't be afraid to get some color on the eggplant. A little bit of browning adds richness and a slightly nutty flavor.
- This stew is even better the next day. The flavors intensify as it sits, so leftovers are a win!
- Bulk the stew up with more veggies. Chopped zucchini, bell peppers, or spinach would all be delicious additions.
What to serve with this eggplant stew?
- This stew is absolute perfection simply with some crusty bread or toasted pita bread.
- You can also serve it over cooked couscous or quinoa.
- Alternatively, serve the eggplant stew with a dollop of dairy-free yogurt or sour cream for a creamy touch.
Leftovers and storage
- Leftovers will keep well in an airtight container in the refrigerator for up to 3 days.
- Gently warm the stew on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave.
- To freeze, allow the stew to cool completely before transferring it to a freezer-safe container or bag. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
More easy vegan stew recipes
If you've tried this eggplant bean stew recipe, please don't forget to rate it and leave a comment below! I'd love to hear what you thought.
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Eggplant Bean Stew
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 large garlic cloves, finely chopped
- 1 lb (450 g) eggplant, cut into 1-inch cubes
- ½ teaspoon salt
- 1 can (14 oz / 400 g) crushed tomatoes
- ½ tablespoon dried oregano
- 2 cans (14 oz / 400 g) cannellini beans, drained and rinsed
- ½ cup (125 ml) water
- A handful fresh parsley, roughly chopped
Instructions
- Heat the olive oil in a skillet over medium heat and frye the onion for 3-4 minutes or until it becomes transparent.2 tablespoons olive oil1 medium onion
- Add the garlic and continue to cook for another minute until fragrant.2 large garlic cloves
- Next, add the eggplant cubes to the skillet and sprinkle them with salt. Cook for about 10 minutes, stirring often, until the eggplant becomes golden-brown.1 lb eggplant½ teaspoon salt
- Stir in the crushed tomatoes, oregano, cannellini beans and water. Bring to a boil, then lower the heat and simmer for 10 minutes.1 can (14 oz / 400 g) crushed tomatoes½ tablespoon dried oregano2 cans (14 oz / 400 g) cannellini beans½ cup water
- Adjust the seasoning to taste, garnish with fresh parsley and serve with your favorite crusty bread.A handful fresh parsley
Janine
Easy, tasty, comforting and healthy - thank you, great recipe!
Dianne R
This was absolutely delicious! Even my husband liked it and he doesn't like eggplant.....
Jackie R.
I made this and not only was it delicious, but it had just a few easy ingredients and it was quick to put together. I didn't salt the eggplant first since time was an issue, but it still turned out fine. I will make this again and again! It's also easy to double if you are feeding more people or want more leftovers.
Paris
Glad you liked it Jackie!