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I love to prepare stews because I love to transform simple ingredients into mindblowing dishes like my Chickpea Stew, Ital Stew, and my Eggplant Rundown.
Of lately the weather is very temperamental, one day it is very cold with threats of freezing temperatures and the next we are in the 80’s. Today while we are enjoying relatively warm and sunny weather here in Florida, in the Northeast USA they are under a heavy snowstorm.
This Vegan Eggplant Stew is dedicated to all my readers experiencing the cold weather. I decided to make a Caribbean Eggplant Stew that is hearty comforting, warming and a flavor bomb!
This Eggplant Stew recipe is extremely easy and cheap to prepare and so delicious. I made a large pot of stew and had leftovers after serving it for dinner. This summer if you are planning to plant a vegetable garden, please include eggplants so you can make some of my delicious eggplant recipes:
What do I need to make this Eggplant And Lima Bean Stew?
I also used canned lima beans, to prepare this recipe, I saute onions, garlic, and seasonings. Then I added tomatoes, veggies and lima beans and allow to cook until thickened.
If you make this recipe, snap a photo and hashtag #healthierstep — we love to see your recipes on Instagram, Facebook & Twitter!
What should I serve my Eggplant and Lima Bean Stew with?
Serve it with this delicious Turmeric Coconut Rice recipe.
- Categories: Gluten-Free, Vegan
- Courses: Entrée, Main Course
- Cuisine: American
- Energy: 248 kcal / 1037 kJ
- Fat: 8 g
- Protein: 6 g
- Carbs: 19 g
- Preparation: 10 min
- Cooking: 20 min
- Ready in: 30 min
- For: 4 Servings
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 green onions, chopped
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground allspice, (optional)
- 1 28 ounce can diced tomatoes
- 1 tablespoon tomato paste
- 3 tablespoons Bragg's liquid aminos, or Tamari sauce
- 1 large eggplant, chopped
- 1 can butter beans, drained
- 1 cup vegetable broth
- Salt to taste, (optional)
- Heat oil in a large saucepan, add onions and cook until soft, about 3 minutes. Stir in garlic and green onions, cumin, smoked paprika, Italian seasoning, turmeric, thyme, allspice and cook until fragrant.
- Add diced tomatoes, tomato paste, Bragg's liquid aminos, eggplant, butter beans and vegetable broth. Bring to a boil, cover saucepan and reduce to simmer for 20 minutes or until thickened. Serve on a bed of rice or quinoa.
I love these recipes all of them and i tried to sign up for your newsletter but could not find a way to prove i am human. Please don’t shut me out.
Thank you Mary, I’m so happy you love it. More than likely, you are added. I’ll check
Another delicious recipe!! Thank you…
I enjoy eggplant and this recipe was simple using spices all ready on my spice rack. It smells delightful and the family enjoyed it. The request was made to add to our weekly menu. I did not use butter beans, I used chick peas (Garbanzos) and it was still delicious. Thank you for sharing these recipes.
Kaytee, I’m so happy you enjoyed this eggplant recipe and I love how you made it your own. Thank you for sharing your feedback.
My entire family ate this up in no time, we served it over rice!
I’m happy you and your family enjoyed it, thank you for sharing your feedback.
Michelle, thanks for this recipe. there are never good uses of eggplants around for my money.
question: you used dry beans. don’t they have to be soaked overnight before you can add them to stew? wouldn’t they still be uncooked otherwise?
thanks in advance
patty from philly
p.s haven’t made recipe yet.
Hello Patty, I used canned chickpeas for this recipe however you can soak dried chickpeas overnight then cook until tender in water before adding them to the stew. I hope you enjoy.
Pineapple Fried Rice – flavorful, easy and amazing.
Thank you Kristin for your feedback, so happy you enjoyed my Pineapple Fried Rice recipe.
Had this last sunday hubby loved and it he had a friend over and he enjoyed it too. Thanks
That’s wonderful, I’m so happy that your you all enjoyed it, I appreciate your feedback!
I’m happy you shared this recipe, I had an eggplant in the refrigerator for awhile and couldn’t figure out what to prepare with it. This recipe was so flavorful, thank you.
I would like to make this… how much cups of beans if I am going to use dry lima beans…thanks
Hello Philly, I was thinking about you last night that I haven’t seen any recent comments from you. Happy to hear from you, about 3/4 cup of dry beans will work fine. Hope you enjoy!