Eggplant and Green Bean Stew


Ingredients (use vegan versions):

  • 1 large eggplant
  • 1/2 lb or so of fresh (or frozen) green beans
  • 2 15 oz cans of stewed or diced tomatoes
  • 1 onion
  • 2 cloves of garlic
  • 2 green peppers
  • salt, pepper, basil, oregano, other italian seasonings
  • olive oil


Chop the pepper, onion, and garlic and saute them in olive
oil. Add the seasonings (as much as you like). Cube the
eggplant into about 1″ cubes and add them to the
onion/pepper/garlic mixture. Cook them while you take the
ends off of the green beans and wash them. Add the green
beans and tomatoes to the pot and cover. Simmer, stirring
occasionally, until the beans are as soft as you like them.

Serve by itself, with pasta/rice, or with good crusty
bread. Enjoy!

Serves: 3-4

Preparation time: 20 min


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