Eggplant and bell peppers stew with white beans

Eggplant and bell peppers stew with white beans

  • Author: Mary
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 2/3 pers 1x
  • Category: Stew
  • Cuisine: French



  • 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


  1. Chop the shallots. Cut the aubergines and red bell peppers into cubes.
  2. 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!
  3. Serve with cooked couscous and some chopped almond on the top.