Eggplant & Butter Bean Stew

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!

Eggplant & Butter Bean Stew

Veggies | Protein | Fat

5 from 1 vote

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Active Time: 10 minutes

Inactive Time: 1 hour

Servings 4

Ingredients

 

1x2x3x

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!

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