Eggplant & Butter Bean Stew
Veggies | Protein | Fat
Servings 4
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!