White Bean & Eggplant Stew

Recipe for Category Soups & Stews

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Contributed by Jennifer Peachey (from Savoring the Day)

Chinese healers often recommend eggplant to soothe a stressed stomach.


2 tsp olive oil
1 medium onion, minced
2 cloves garlic, minced
¼ cup minced fresh celery leaves
1-2 small eggplants, cubed
2 cups vegetable stock
6 plum tomatoes, chopped (or diced canned tomatoes)
1 tsp fresh or ½ tsp dried thyme
1 tsp fresh or ½ tsp dried rosemary
1 cup cooked white beans


Heat oil in a large soup pot. Add onion, garlic, and celery leaves, sauté until wilted. Add eggplant and tomatoes, cover loosely, and simmer 7 minutes. Stir in stock, seasoning and beans. Simmer until eggplant is tender, about 20 minutes. Serve warm, sprinkled with cheese (optional). If the weather is cold, stir in a pinch of cayenne pepper just before serving.

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