Name: Braised Eggplant and Red Kidney Beans in Coconut Milk
Prep time: 20 min
Cook time: 45 min
Yield: 4 people
Cuisine: France
Ingredients: 600 oz ofeggplants; 200 oz ofcherry tomatoes; 200 oz ofred beans; 1 garlic; 1 red onion; 2 chopped tomatoes; 200 fl oz ofcoconut milk; 1 olive oil; 1 balsamic vinegar; 2 spinach (costs); 20 oz ofpine nuts; chef's knife; cast-iron casserole (or...); sauté pan

main courses side dishes legumes pan-frying prepared in advance slow cooking

Updated on 01 January 2026 by

ratatouille

10 reviews 4.3 : Very good

Diet

GFDF Lactose-free Vegan Vegetarian

Level

Easy

Calories

66 pour 100g

Preparation

20 minutes

Cooking

45 minutes

Here’s a recipe for a coconut milk-based eggplant and red bean stew that I adapted from a recipe card I found at my favorite Biocoop ❤️

Red beans are an excellent source of protein, especially for vegetarians. But personally, aside from the excellent , I always struggle to find recipes for cooking them.

This recipe comes at just the right time to fill that gap! This eggplant and bean stew is fairly simple to prepare, although the recipe does end up having quite a few ingredients. You’ll mainly need to keep an eye on the initial cooking of the eggplant so they don’t burn.

When you taste it, it’s a real treat! This stew beautifully combines several vegetables: eggplant, red beans, cherry tomatoes, and spinach. They’re slowly cooked in a tomato and coconut milk sauce that’s rich and creamy to perfection.

Nutritionally speaking, this eggplant stew is a completely plant-based recipe, free of lactose and gluten. It is therefore perfectly suited for a low-gluten or vegan diet.

You can serve this vegetable stew with rice, which will help your body absorb the plant-based protein from the beans. Together, this stew and the rice make a complete, flavorful, and nourishing meal.

Enjoy, and thank you in advance for your comments 🙏

For

people

Add to shopping list

21.2 oz of eggplants
7 ¾ oz of cherry tomatoes
7 ¾ oz of red beans
1 garlic
1 red onion
2 chopped tomatoes
6.8 fl oz of coconut milk
1 olive oil
1 balsamic vinegar
2 spinach costs
0.7 oz of pine nuts

1
Rinse the eggplants and cut them into slices, then into strips, and finally into small pieces.
2
Pour a drizzle of olive oil into a skillet or large casserole dish, and sauté the eggplant for 30 minutes.
Stir frequently to prevent the eggplant from sticking. Start over medium heat and reduce the heat as the eggplant softens.
3
Meanwhile, rinse the cherry tomatoes, remove the stems, and cut them in half.
Peel and remove the germ from the garlic clove (if necessary). Crush it with the flat side of a knife to make it easier.
Peel, remove the germ from, and finely slice the red onion.
4
Once the eggplant is cooked, add the balsamic vinegar, cherry tomatoes, red kidney beans, crushed garlic clove, and red onion.
Mix well and cook for one minute.
5
Next, add the chopped tomatoes and coconut milk.
Let it simmer for about 10 minutes.
6
Rinse the spinach and pat it dry with a kitchen towel.
Add the spinach to the creamy mixture and stir gently so as not to tear the leaves.
Let it cook for another 5 minutes.
7
Serve in bowls and garnish with pine nuts.