Black Bean & Eggplant Stew

Looking for something a little different for long Asian eggplants and beans, this is a delicious vegan stew if you are patient to cook this slowly. 

Makes 4 portions

Ingredients:

1 can black beans & liquid

1 large onion, chopped

1 green pepper, small ½” dice

1 pint, 2 cups,  portobello mushrooms, quartered

2 long Asian eggplants, halved and sliced

1 cup tomato sauce, pasta sauce or 1 can diced tomatoes

2 garlic cloves, minced 

Olive oil

Directions:

Sauté olive oil and garlic to season pan. When garlic is lightly browned, add onions and cook until softened. Add tomato sauce or tomatoes, eggplant, mushrooms and peppers. Continue to cook on medium heat with some of bean liquid, if needed.  Cover and cook for about 20-30 minutes until well done.  

This stew is very tasty, very brown and looks good served with salad or a brightly colored vegetable and/or rice or sweet potatoes.