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Main dishes
Vegetable Stew
A hearty vegetable stew with beans and tomatoes that comes together quickly and makes a great light lunch or dinner.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Cut the eggplant into large matchsticks. Sauté over high heat with a splash of vegetable oil until half-cooked.
2
Add the green beans, minced garlic, and sliced olives to the eggplant. Season with salt and a pinch of oregano. Cook over medium heat for about 3 minutes.
3
Drain all the liquid from the canned beans in their own juice. Add the beans to the skillet. Pour in the puréed tomatoes. Stir in the sugar and balsamic vinegar. Cook for another 2 minutes and remove from the heat.
4
Serve garnished with chopped parsley.
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