Eggplant (Aubergine) Stew
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 1 medium eggplant
- 1 (28 ounce) can crushed tomatoes
- 1 (16 ounce) can white kidney beans
- 2 cups Baby Spinach
- 1 small onion
- 2 teaspoons crushed garlic
- 1⁄4 cup canola oil
- 1 lemon, juice of
- 1⁄4 teaspoon kosher salt
- 1⁄4 teaspoon oregano
- 1⁄4 cup parmesan cheese
directions
- Peel and cube eggplant.
- Sprinkle lemon juice and salt on each side of eggplant.
- Chop onion.
- On medium heat sauté eggplant in 1/4 cup canola oil with chopped onion (usually just a few minutes until eggplant no longer looks spongy).
- Drain eggplant on paper towels to remove excess oil.
- Drain and rinse white kidney beans.
- In large stock pot add crushed tomatoes, oregano, white kidney beans, garlic.
- Cook on low until bubbly.
- Ten minutes before serving add parmesan cheese and spinach.
- Can be served as a stew, over rice, with pasta or crusty bread.
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