Hearty Eggplant and White Bean Stew
You know you’ve turned into a baby when California temps drop below 60, and you immediately break out all of the winter apparel…..
But regardless of where you live, eating in alignment with the seasons is a great way to bring more balance into the body. So during the winter, opting for more satiating and grounding meals is a great way to go. Think: heavier meals with mostly cooked ingredients. Foods such as stews and curries are great options, using seasonal ingredients cooked in warming spices and oils. Some of my favorite spices during the colder months are ginger, turmeric, black pepper, cumin, and fennel seed, and I love to cook with coconut oil as much as I can.
So if you’re looking for some inspiration, this stew is an incredibly easy way to go. I paired it with basmati rice, but it would also be delicious over any rice, quinoa, or even a baked sweet potato. It’s super flavorful, quick to throw together, and the perfect warming meal to keep you nice and balanced - all winter long.
Stay warm my friends!
RECIPE:
Ingredients:
1 large eggplant
1 small white onion
2 tbsp olive oil
3 garlic cloves, minced
1 tbsp cumin
1 tsp paprika
1 can vegetable broth
1 can diced tomatoes
3 tbsp tomato paste
1 can white peans
1 bag greens of choice (I used spinach)
Salt & pepper to taste
Crushed red pepper flakes
Directions:
Dice eggplant and white onion and heat over the stove in olive oil for about 10 minutes, or until eggplant is soft.
Stir in garlic, cumin, and paprika and continue to cook until garlic is fragrant.
Pour in vegetable broth, tomatoes, tomato paste, and beans and stir to fully combine. Bring to a boil, then lower the heat and let simmer for 30 minutes.
Turn off heat, stir in greens of choice, and continue to mix until greens are wilted.
Season with salt & pepper and red pepper flakes. Serve over rice or grain of choice.
