Imprimer la recette

Serves : 4 people

Preparation : 20 minutes

Cooking : 45 minutes

Ingredients

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

Kitchen utensils
chef's knife
cast-iron casserole or…
sauté pan

Instructions

Rinse the eggplants and cut them into slices, then into strips, and finally into small pieces.

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.

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.

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.

Next, add the chopped tomatoes and coconut milk.
Let it simmer for about 10 minutes.

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.

Serve in bowls and garnish with pine nuts.

Serve this eggplant and red kidney bean stew with Camargue rice, slices of toasted bread, or corn tortillas.

Braised Eggplant and Red Kidney Beans in Coconut Milk