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Quick White Bean Eggplant Stew Recipe

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.
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Prep Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 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)

Method
 

  1. Salt cubed eggplant and let rest for 30 minutes. Rinse and pat dry.
  2. Heat olive oil in a large pot and sauté onion until soft.
  3. Add garlic and bell pepper and cook until fragrant.
  4. Stir in eggplant and cook until lightly browned.
  5. Add diced tomatoes and tomato paste, stirring to combine.
  6. Mix in white beans and vegetable broth.
  7. Season with oregano, basil, red pepper flakes, salt, and pepper.
  8. Bring to a gentle simmer, cover, and cook 30–60 minutes.
  9. Taste and adjust seasoning as needed.
  10. Garnish with fresh parsley and serve warm.

Notes

For a creamier texture, mash a portion of the beans before adding them to the stew.