This vegan-friendly stew is rich in flavor and texture, with cooked cannellini beans and eggplant.
Ingredients
24.5 OZ / 700 G eggplant
10.5 OZ / 300 G canned tomatoes
3.5 OZ / 100 ML vegetable stock
3.5 OZ / 100 G red onion
3.5 OZ / 100 G red pepper
1 TBSP red chili flakes
2 EA garlic
2 OZ / 50 ML olive oil
2 TSP salt
1 TBSP brown sugar
14 OZ / 400 G canned cannellini beans
Directions
Cut your eggplant into 1-inch cubes, then add to a large bowl with the salt. This will aid with extracting the water from the fruit. Toss the salt well with the eggplant and allow them to sit for 20 minutes. Remove the excess liquid and dry with a paper towel. Arrange the Eggplant in the steaming trays.
Whilst waiting for your eggplant, peel and quarter the red onion, peel the garlic, deseed the pepper and roughly chop. Add all to the mixing bowl. Chop for 8 seconds / speed 5.
Add the oil along with the chili flakes to the mixing bowl. Sauté with the measuring cup removed for 5 minutes. Scrape down the sides of the mixing bowl.
Add the canned tomatoes, stock and sugar to the mixing bowl with a little salt to taste. Attach the steaming trays and steam for 15 minutes / 250°F|120°C / speed 1 / stir.
After the eggplant is partially cooked, remove them from the steaming set and add it to the mixing bowl, along with the cannellini beans. With the measuring cup removed, cook your stew for 10 minutes / 195°F|90°C / speed 1 / stir. Once cooked, check the seasoning and serve.
