With the onset of the cold weather, I wanted something healthy and hearty for dinner. This is my own recipe for eggplant and white bean stew. I add chilies but you can leave them out if you like. I also let my girls help dice the tomatoes and cube the eggplant. They also strip the coriander off its stems.
Ingredients
1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
5 green chilies, chopped
1 medium eggplant, half peeled and cubed
1 can Lima or large white beans
3 tomatoes, chopped
1 packet tomato paste
Fresh coriander, chopped
Dash of oregano, basil, black pepper and turmeric powder.
Fry the onions, garlic and chili in the olive oil until translucent. Add in the eggplant, tomatoes, dried herbs and spices and bring to a boil. Stir in tomato paste and Lima beans and cook on low heat an hour or until eggplant and tomatoes are completely cooked and tender.
Serve with brown rice or a green salad. (We do not use salt for cooking but you may choose to add for taste.)
Ingredients
1 medium onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
5 green chilies, chopped
1 medium eggplant, half peeled and cubed
1 can Lima or large white beans
3 tomatoes, chopped
1 packet tomato paste
Fresh coriander, chopped
Dash of oregano, basil, black pepper and turmeric powder.
Fry the onions, garlic and chili in the olive oil until translucent. Add in the eggplant, tomatoes, dried herbs and spices and bring to a boil. Stir in tomato paste and Lima beans and cook on low heat an hour or until eggplant and tomatoes are completely cooked and tender.
Serve with brown rice or a green salad. (We do not use salt for cooking but you may choose to add for taste.)
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