Eggplant with beans is a delicious winter preparation.
This eggplant and bean recipe is easily one of the best vegetable stews around. This winter preparation is made with simple and affordable ingredients, and the result is so delicious you'll lick your fingers. This dish is suitable for Lenten and vegetarian menus. It's very nutritious, as beans contain a lot of plant-based protein.
The day before cooking, soak the dried beans in cold water, changing the water a couple of times. Soaking for 2-3 hours is sufficient, but it's easier to soak the beans overnight and boil them in the morning until tender. Cooking time will be about 1 hour.
Cooking time is 120 minutes, including the cooking time of the beans. The ingredients listed in this recipe make 3 500 ml jars.
Ingredients:
- dry beans – 200 g;
- eggplants – 1 kg;
- tomatoes – 1 kg;
- bell pepper – 400 g;
- carrots – 300 g;
- garlic – 1 head;
- apple cider vinegar – 50 ml;
- salt – 25 g;
- vegetable oil – 50 ml;
- sugar and black pepper to taste.
How to cook eggplant with beans
Prepare the vegetables – wash, peel and chop thoroughly.
Peel the tomatoes, if desired, and remove the stems. Peel the garlic cloves.
Peel the carrots with a vegetable scraper and grate them on a coarse vegetable grater, as shown in the photo.
Cut the eggplants into slices or cubes, depending on their size. Thick and short ones are best diced, while narrow and long ones are best cut into circles.
Remove seeds from sweet bell peppers and cut into strips.
Pour vegetable oil into a frying pan, then add the eggplant, pepper, and grated carrot. Puree the tomatoes and garlic and pour the mixture over the vegetables.
Add salt, close the pan, and cook over moderate heat for 35 minutes.
After 35 minutes, place the cooked beans in the roasting pan, pour in the apple cider vinegar, add granulated sugar to taste, and season with black pepper.
Simmer everything together for 15 minutes.
Sterilize the jars for storing the vegetables over steam or dry them in an oven. Fill the jars with vegetables, seal them, and place them in a saucepan of hot water. Bring the water to a boil and sterilize the half-liter jars for 15-20 minutes.
Seal tightly and after cooling, store in a cold cellar.
