Mediterranean Cranberry Bean and Eggplant Stew

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1 pound fresh cranberry beans
1 large eggplant, cubed
3 tablespoons olive oil
1 onion, diced
2 garlic cloves, finely diced
1/4 cup kalamata olives, pitted
2 tablespoons red wine vinegar
4 large tomatoes, diced
1 teaspoon dried basil, thyme, and oregano

Shell cranberry beans and place in a small saucepan. Cover with water and bring to a boil. Let simmer over medium heat for 15-20 minutes or until beans are tender.

Heat the olive oil in a large sauté pan over high heat. Add cubed eggplant, and cook until golden brown. Add onions and garlic, and cook until soft. Then, add tomatoes, cranberry beans, olives, vinegar, and herbs. Cook over low heat for 10 minutes or until eggplant is soft. Season with salt and pepper.

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