Vegetarian Eggplant and Green Bean Stew

Dive into a bowl of comfort with this hearty and flavorful Vegetarian Eggplant and Green Bean Stew, a one-pot wonder that’s as nourishing as it is delicious. This plant-based recipe combines tender cubes of sautéed eggplant, vibrant green beans, and a rich tomato-based sauce infused with warm spices like cumin, coriander, and paprika. A hint of lemon juice and fresh parsley brighten the dish, making it irresistibly satisfying. Perfect for weeknight dinners or meal prep, this gluten-free stew is easy to make in under an hour and pairs beautifully with crusty bread or fluffy rice. Packed with wholesome ingredients and bold Mediterranean-inspired flavors, this vegetarian delight is sure to become a family favorite.

Nutriscore Rating: 78/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium eggplant
• 300 grams green beans
• 3 tablespoons olive oil
• 1 large yellow onion
• 4 cloves garlic cloves
• 400 grams crushed tomatoes
• 2 cups vegetable stock
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon lemon juice

Directions

Step 1

Wash and dice the eggplants into 1-inch cubes. Sprinkle them lightly with salt and set aside in a colander for 10 minutes to remove any bitterness.

Step 2

Trim the ends of the green beans and cut them into 2-inch pieces. Set aside.

Step 3

Heat 2 tablespoons of olive oil in a large pot over medium heat. Pat the eggplant cubes dry with a paper towel and sauté them in the oil until golden brown and tender, about 5-7 minutes. Remove the eggplant and set aside.

Step 4

Add the remaining 1 tablespoon of olive oil to the pot. Finely dice the onion and mince the garlic cloves. Sauté the onion until translucent and softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Step 5

Stir in the crushed tomatoes, vegetable stock, ground cumin, ground coriander, paprika, salt, and black pepper. Bring the mixture to a simmer.

Step 6

Add the sautéed eggplant and green beans to the pot. Stir to combine, cover, and let the stew simmer over low to medium heat for 25-30 minutes, or until the green beans are tender.

Step 7

Taste and adjust seasoning as needed. Stir in the chopped parsley and lemon juice for a bright, fresh finish.

Step 8

Serve the stew warm with crusty bread, rice, or your preferred side. Enjoy!

Nutrition Facts

Serving size	(1419.5g)

Amount per serving	% Daily Value*
Calories	847.3

Total Fat 49.1g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 5.8g
Cholesterol 0mg	0%
Sodium 3918.5mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 24.8g	0%
Total Sugars 36.2g
Protein 21.5g	0%

Vitamin D 0IU	0%
Calcium 390.7mg	0%
Iron 12.7mg	0%
Potassium 2922.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.0%

Protein: 9.5%

Carbs: 41.5%