This eggplant and bell pepper stew brings some suns to your plate. You can serve it with couscous but also rice or just eat it like that. It looks like ratatouille. It is very simple to make and requires few ingredients.
I must admit, I really had a weird moment in my kitchen. While everyone seems to be spending their time in the kitchen, I didn’t want to be there anymore. As I said in my last post, food shopping is also part of the pleasure of cooking. At the moment, they are rather a real headache and an unpleasant moment. We went there yesterday and for the first time we found everything we were looking for, including dry yeast! I can make bread!
I’m also a little destabilized in my workspace. I’m used to working alone at home, but that’s not the case anymore, we’re two now. So I can’t spread out in the apartment to do my photo shoot like I did. There is also a detail that makes me lose motivation for my photos: the lack of very fresh foods like herbs. I can use dried versions, which I do, but when it comes to pictures, you need nice fresh herbs! For this recipe, for example, my basil was no longer very sexy (but very good) so I didn’t do the styling I would usually do. I think I’ll turn to minimalism for the photos that follow.
This recipe was made at the last moment yesterday. I had an eggplant and a bell pepper that was starting to be too much ripe in the fridge, basil that I didn’t know what to do with, and lots of bean cans that I hadn’t opened yet. It was time to wake up! So I improvised a kind of ratatouille/stew with what I had. I served it with couscous and it was a delight. I still have some for today. What I also like about this kind of dish is to serve it with some cheese and so without couscous. The combination of vegetables and cheese is delicious.
I hope that you don’t get bored… It’s still very strange. On my side, I returned to my old passions: drawing and painting. I was doing a lot of it a few years ago but with the work, I didn’t have the time. So it’s the right time to start again! My days are therefore reduced to pilates, reading, cooking, painting/drawing, series and movies. And you? What do you do with all this time?
Print
Prep Time:
Yield:
Category:
Cuisine:
Print
PinIngredients
- 2 shallots
- 2 tbsp olive oil
- 1 big eggplant
- 1 big bell pepper
- 1 14,5 oz can petite diced tomatoes
- 1/2 cup cooked white beans
- 1/4 cup chopped fresh basil
- Salt and pepper
To serve:
- Couscous or rice
- Fresh basil
- Chopped almonds
Instructions
- Chop the shallots. Cut the aubergines and red bell peppers into cubes.
- In a large pot, preferably cast iron, pour olive oil and heat over medium heat.Sauté the shallots for 2 minutes and then add the eggplant and pepper. Sauté for 5 minutes. Pour in the diced tomatoes and white beans, add 1/3 cup of water. Stir and cover. Cook for 20 minutes. Finally, add the basil, salt, pepper and stir. Cook for another 10 minutes. When eggplant is coked, it is ready!
- Serve with cooked couscous and some chopped almond on the top.
Leave a Reply