Bean and eggplant “stew”

Bean and eggplant “stew”
Total time 40 min


  • Olive oil
  • Green pepper
  • Medium tomato
  • Black pepper
  • Peppermint
  • Small eggplant
  • Garlic clove
  • Broad beans
  • Sweet paprika
  • Medium onion


  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.