Description
This white bean eggplant stew is a hearty vegan comfort food made with tender eggplant, creamy cannellini beans, tomatoes, and Mediterranean herbs. It’s a nourishing, protein-rich plant-based recipe that’s cozy, gluten-free, and perfect for easy weeknight dinners.
Ingredients
Scale
- 1 large eggplant, cubed
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 (15-ounce) can cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes
- 1 (6-ounce) can tomato paste
- 1 cup vegetable broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Salt cubed eggplant and let rest for 30 minutes. Rinse and pat dry.
- Heat olive oil in a large pot and sauté onion until soft.
- Add garlic and bell pepper and cook until fragrant.
- Stir in eggplant and cook until lightly browned.
- Add diced tomatoes and tomato paste, stirring to combine.
- Mix in white beans and vegetable broth.
- Season with oregano, basil, red pepper flakes, salt, and pepper.
- Bring to a gentle simmer, cover, and cook 30–60 minutes.
- Taste and adjust seasoning as needed.
- Garnish with fresh parsley and serve warm.
Notes
For a creamier texture, mash a portion of the beans before adding them to the stew.
- Prep Time: 45 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 12g
- Sodium: 620mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 14g
- Protein: 18g
- Cholesterol: 0mg
Keywords: white bean eggplant recipe, eggplant stew, vegan eggplant recipe