Bean and eggplant “stew”

Bean and eggplant “stew”40` MIN5


  • small eggplant
  • olive oil
  • black pepper
  • garlic clove
  • sweet paprika
  • Green pepper
  • Medium onion
  • Medium tomato
  • Peppermint
  • Broad beans

cooking instructions

  1. Peel and chop the onion finely; wash and chop the pepper finely.
  2. Peel and cube the eggplant.
  3. Press or finely chop the garlic.
  4. Wash and chop the tomato
  5. In a large skillet at medium high heat, add olive oil and fry the vegetables for 6-8 minutes.
  6. Add the beans to the skillet and fry together for 2-3 minutes. Add the eggplant, mixing. Add water to cover ingredients, and add salt, pepper, and paprika to season.
  7. Cook together for 20-30 minutes until flavors meld and ingredients are tender. Serve with fresh, chopped mint.