Ingredients
- Eggplant — 400 g
- Pepper Sweet — 250 g
- Tomato — 200 g
- Onion — 100 g
- Red beans — 100 g
- Herbes de Provence
- Garlic granulated
- Salt
- Extra virgin olive oil — 15 g
Method
- Soak the dried beans in water overnight. Drain and rinse the beans before using.
- In a separate bowl, sprinkle the eggplant rings with salt and let them stand for 15 minutes to release the bitterness.
- In a slow cooker, layer the beans and eggplant rings, alternating between them until you have used all of the ingredients.
- Sprinkle the cumin, paprika, and black pepper over the layers.
- Drizzle the olive oil over the top of the mixture.
- Set the slow cooker to simmer for 30 minutes.
- After 15 minutes, open the lid and stir the mixture.
- Close the lid and continue cooking until the end of the 30 minutes.
- Serve and enjoy your delicious and healthy bean and eggplant stew!
Calories & macros
- Energy
- 78.27 kcal in 100 grams
- Protein
- 4.2
- Fat
- 1.3
- Carbohydrate
- 12.2
