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Eggplant & Butter Bean Stew

Veggies | Protein | Fat
Prep Time 10 minutes
Cook Time 1 hour
Servings 4
Author Katie's Conscious Kitchen



  • 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!