Go Back
–+ servings
Eggplant And Lima Bean Stew

Eggplant Stew Recipe

This flavorful Eggplant Stew recipe, one of the easiest eggplant recipes ever and it can be served with rice or quinoa.
5 from 7 votes
Print Pin
Course: Main Course
Cuisine: American
Keyword: Eggplant Stew
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 154kcal

Ingredients

  • 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 of 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)

Instructions

  • 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.

Nutrition

Calories: 154kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 294mg | Potassium: 791mg | Fiber: 7g | Sugar: 11g | Vitamin A: 780IU | Vitamin C: 27mg | Calcium: 108mg | Iron: 3mg