Vegetarian Eggplant And Green Bean Stew Recipe

Name: Vegetarian Eggplant And Green Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large eggplant; 1/2 lb fresh green beans or 1/2 lb frozen green beans; 2 (15 ounce) cans stewed or diced tomatoes; 1 onion; 2 cloves garlic; 2 green peppers; salt; pepper; basil; oregano; olive oil

Servings: persons

1 large eggplant
1/2 lb fresh green beans or 1/2 lb frozen green beans
2 (15 ounce) cans stewed or diced tomatoes
1 onion
2 cloves garlic
2 green peppers
salt
pepper
basil
oregano
olive oil

1
Chop the pepper, onion, and garlic and saute them in olive oil.
2
Add the seasonings (as much as you like).
3
Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
4
Cook them while you take the ends off of the green.
5
beans and wash them.
6
Add the green beans and tomatoes to the pot and cover.
7
Simmer, stirring occasionally, until the beans.
8
are as soft as you like them.
9
Serve by itself, with pasta/rice, or with good crusty bread.

kcal

Calories

Carbs

Protein

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.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 1 large eggplant, 1/2 lb fresh green beans or 1/2 lb frozen green beans, 2 (15 ounce) cans stewed or diced tomatoes, 1 onion, and more.

Yes, Vegetarian Eggplant And Green Bean 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.

Vegetarian Eggplant And Green Bean Stew

How did you like this recipe?

Frequently Asked Questions