Eggplant (Aubergine) Stew |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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After spending more than 24 hours waiting in the hospital while my step father had open heart surgery I decided it was time to ditch meat and pork. Since I love eggplant it was a perfect base for a savory and thick stew. 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:
1. Peel and cube eggplant.
2. Sprinkle lemon juice and salt on each side of eggplant.
3. Chop onion.
4. 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).
5. Drain eggplant on paper towels to remove excess oil.
6. Drain and rinse white kidney beans.
7. In large stock pot add crushed tomatoes, oregano, white kidney beans, garlic.
8. Cook on low until bubbly.
9. Ten minutes before serving add parmesan cheese and spinach.
10. Can be served as a stew, over rice, with pasta or crusty bread.
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