This delicious eggplant and butter bean stew was referred to by a very picky friend of mine 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!
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Eggplant & Butter Bean Stew
- 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
- 2 cups butter beans, cooked or canned
- 1/4 cup olive oil, 4 tbsp
- 3 cloves garlic, minced
- pinch of salt
- 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!