I love eggplant and I love Kidney beans so what can be easier than to make this simple but delicious eggplant and Kidney bean stew?
This stew is even more flavorful and satisfying when served over mashed potatoes. Bean, eggplant and potato combo is so comforting and makes a perfect meal when the temperature outside starts to drop. You can make this recipe as a meal prep and enjoy it throughout the week.
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.
PrintEggplant 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
