Eggplant and Kidney Bean Stew
Hearty and comforting eggplant and Kidney bean stew.
- Prep Time: 5 min
- Cook Time: 45 min
- Total Time: 50 minutes
- Yield: 4
- Category: Main course
- Cuisine: International, Vegan
Ingredients
- 1 C dried Kidney beans
- 2 medium eggplant (500g/1lb), diced
- 1 tsp cumin seeds
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium tomatoes, peeled and diced
- 1 tbsp tomato paste
- 1 tsp ground coriander
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 1 1/2 C vegetable stock or water
- salt and black pepper to taste
- oil for cooking
Instructions
- If using dried beans cook them first.
- Heat oil in a large shallow pan over medium heat. Throw in cumin seeds. After they become fragrant add onion and cook until soft and translucent. Then add garlic and stir for a minute.
- Now add diced eggplant and cook for another 2-3 minutes. Finally stir in diced tomatoes, tomato paste, salt, herbs and spices. Cook for 5 minutes.
- Pour vegetable stock and let everything simmer for 15 minutes.
- In 15 minutes add cooked beans and simmer for another 5 minutes until all the flavors combine.
- Serve with side dish of your choice.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 254
- Sugar: 9.2g
- Sodium: 70mg
- Fat: 4.5g
- Saturated Fat: 0.6g
- Carbohydrates: 43.7g
- Fiber: 13.5g
- Protein: 13.2g
- Cholesterol: 0mg
Keywords: eggplant, beans, Kidney beans, tomatoes, stew, vegan, vegetarian, gluten-free