Eggplant (aubergine) Stew

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 4
• 1 medium eggplant
• 1 (28 ounce) can crushed tomatoes
• 1 (16 ounce) can kidney beans
• 2 cups baby spinach
• 1 small onion
• 2 teaspoons crushed garlic
• 1/4 cup canola oil
• 1 lemon, juice of
• 1/4 teaspoon kosher salt
• 1/4 teaspoon oregano
• 1/4 cup parmesan cheese

Recipe

• 1 peel and cube eggplant.
• 2 sprinkle lemon juice and salt on each side of eggplant.
• 3 chop onion.
• 4 on medium heat sauté eggplant in 1/4 cup canola oil with chopped onion (usually just a few minutes until eggplant no longer looks spongy).
• 5 drain eggplant on paper towels to remove excess oil.
• 6 drain and rinse kidney beans.
• 7 in large stock pot add crushed tomatoes, oregano, kidney beans, garlic.
• 8 cook on low until bubbly.
• 9 ten minutes before serving add parmesan cheese and spinach.
• 10 can be served as a stew, over rice, with pasta or crusty bread.