Mediterranean Eggplant and Bean Stew
🌟Main ingredient:Eggplant
✨secondary ingredients: beans and alfalfa-seeds
⏱️Cooking time: 30 minutes
🌶️Spice level: Not spicy
👨👩👦👦Number of diners: Couple
Ingredients
1
large
eggplant,
diced
1
can
of
mixed
beans,
drained
and
rinsed
1/4
cup
alfalfa
seeds
2
tablespoons
olive
oil
1
onion,
chopped
2
cloves
of
garlic,
minced
1
can
of
diced
tomatoes
1
teaspoon
dried
oregano
Salt
and
pepper
to
taste
Cooking steps
In a large pot, heat the olive oil over medium heat.
Add the onion and garlic and cook until softened, about 5 minutes.
Add the diced eggplant and cook for another 5 minutes, stirring occasionally.
Add the canned tomatoes, mixed beans, dried oregano, salt, and pepper. Stir well to combine.
Bring the stew to a simmer and let it cook for 15-20 minutes, until the eggplant is tender.
Stir in the alfalfa seeds and cook for another 2-3 minutes.
Taste and adjust seasoning if needed.
Serve the stew hot with a side of cooked rice or crusty bread.
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