Eggplant (Aubergine) Stew Recipe

Name: Eggplant (Aubergine) Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ¼ cup canola oil; 1 lemon, juice of; ¼ teaspoon kosher salt; ¼ teaspoon oregano; ¼ cup parmesan cheese

Servings: persons

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
¼ cup canola oil
1 lemon, juice of
¼ teaspoon kosher salt
¼ teaspoon oregano
¼ cup parmesan cheese

1
Peel and cube eggplant.
2
Sprinkle lemon juice and salt on each side of eggplant.
3
Chop onion.
4
On medium heat saute 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.

222

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium eggplant, 1 (28 ounce) can crushed tomatoes, 1 (16 ounce) can white kidney beans, 2 cups Baby Spinach, and more.

Yes, Eggplant (Aubergine) Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Eggplant (Aubergine) Stew

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