Eggplant Bean Stew
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!
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Servings: 4
Calories: 388kcal
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
Nutrition
Calories: 388kcal | Carbohydrates: 64g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 443mg | Potassium: 1611mg | Fiber: 17g | Sugar: 10g | Vitamin A: 258IU | Vitamin C: 14mg | Calcium: 226mg | Iron: 9mg