Print

Eggplant Bean Stew Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 78 reviews

A hearty and flavorful Eggplant Bean Stew combining tender eggplant, creamy cannellini beans, and aromatic herbs simmered in a rich tomato sauce. This comforting vegetarian dish is perfect for a wholesome meal served with crusty bread.

Ingredients

Vegetables and Aromatics

  • 1 medium onion, diced
  • 2 large garlic cloves, finely chopped
  • 1 lb (450 g) eggplant, cut into 1-inch cubes
  • A handful fresh parsley, roughly chopped

Pantry Staples

  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • 1 can (14 oz / 400 g) crushed tomatoes
  • ½ tablespoon dried oregano
  • 2 cans (14 oz / 400 g each) cannellini beans, drained and rinsed
  • ½ cup (125 ml) water

Instructions

  1. Sauté Onion: Heat the olive oil in a skillet over medium heat and fry the diced onion for 3-4 minutes until it becomes transparent and soft, releasing its sweetness.
  2. Add Garlic: Stir in the finely chopped garlic and cook for an additional minute until fragrant and aromatic, ensuring not to burn the garlic.
  3. Cook Eggplant: Add the cubed eggplant to the skillet and sprinkle with salt. Cook for about 10 minutes, stirring frequently, until the eggplant softens and turns golden brown on the edges.
  4. Combine Ingredients: Stir in the crushed tomatoes, dried oregano, drained cannellini beans, and water. Bring the mixture to a boil over medium-high heat.
  5. Simmer Stew: Once boiling, reduce the heat to low and let the stew simmer gently for 10 minutes to allow flavors to meld and the sauce to thicken slightly.
  6. Season and Garnish: Taste and adjust seasoning if needed. Garnish the stew with the chopped fresh parsley. Serve warm with your favorite crusty bread for a complete meal.

Notes

  • For a spicier variation, add a pinch of red chili flakes with the garlic.
  • Use fresh oregano instead of dried for a brighter herb flavor, adding it towards the end of cooking.
  • This stew can be made ahead and reheated; flavors deepen after resting.
  • To keep it Vegan, ensure your bread accompaniment is free of animal products.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.

Find it online: https://flavorspath.com/eggplant-bean-stew-recipe/