Doalnara Organic Farm

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Eggplant and Green Bean Stew



1 large eggplant
    1/2 lb or so of fresh 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.  

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