This dish was referred to by my picky husband as “the best stew you’ve ever made.”
It’s satisfyingly rich from the olive oil and starchy butter beans, silky from the stewed melt-in-your-mouth eggplant, and intensely flavorful from the tomatoes, jarred peppers, and tomato paste.
The exact amounts and sizes of cans/jars in this recipe are not important. It’s a very forgiving stew, so throw in whatever you’ve got. You really can’t go wrong.
If you’ve got a crockpot or a woodstove, this is a great one to leave simmering and (mostly) unattended all day. Enjoy!
Ingredients*
Veggies
- 1 eggplant small dice
- 1 can tomatoes any kind, with juice
- 1 onion diced
- 2 tbsp tomato paste
- 1 jar red peppers drained and diced
Protein
- 2 cups butter beans cooked or canned
Fat
- 1/4 cup olive oil 4 tbsp
Seasonings
- 3 cloves garlic minced
- pinch of salt
Instructions
- Put everything in a pot and simmer, covered, for at least an hour or up to 6 hours (in a crockpot or on top of a wood burning stove).
- The ingredients are all pre-cooked, so it’s just about stewing everything together and letting it get really soft and melded. The goal is for the eggplant to disintegrate and add silky melt-in-your-mouth texture to the stew.
- Serve over rice, quinoa, or potatoes, or just eat plain!
*Affiliate Link Disclosure: This post may contain affiliate links, meaning that I earn a small commission on sales made from my links at no extra cost to you. The products I recommend in my posts are only brands that I can personally recommend and use myself.
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Hi Katie
Any tips on how to cook stews like this and know you’ve got the measurements right per meal as per my own BLE plan? Thanks
Jen