Vegetarian Eggplant And Green Bean Stew Recipes

Steps:

• Chop the pepper, onion, and garlic and sauté them in olive oil.
• Add the seasonings (as much as you like).
• Cube the eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
• Cook them while you take the ends off of the green.
• beans and wash them.
• Add the green beans and tomatoes to the pot and cover.
• Simmer, stirring occasionally, until the beans.
• are as soft as you like them.
• Serve by itself, with pasta/rice, or with good crusty bread.

Steps:

• In a medium-size heavy gauge pot, heat olive oil add onion, cook until soft, 4 to 5 minutes. Add scallions and a pinch of salt. Add garlic, cook 3 more minutes. Add grated tomatoes, cook 4 to 5 minutes. Add canned crushed tomatoes, cook 3 to 4 minutes. Fold in string beans, cook 5 to 8 minutes until slightly tender. Add zucchini, cook 3 minutes. Add eggplant and season with salt and pepper. Cook until all vegetables are tender. Adjust seasoning, salt and pepper; fold in parsley and drizzle extra virgin olive oil.

Steps:

• Heat 1/4 cup broth in large saucepan. Add onion and garlic and saute till onion begins to soften, about 3 minutes.
• Stir in remaining broth, beans, carrots, turnips, eggplant, black pepper, basil and oregano and bring to a boil. Reduce heat, cover and simmer til vegetables are just tender, about 25 minutes.
• Serve topped with scallions.

Steps:

• The day before, put the whole dried tilapia in a large bowl, cover with cold water and leave to soak overnight.
• The next day, put the white aubergines and Scotch bonnet chillies in a saucepan, cover with cold water and the lid, then bring to the boil over a medium-high heat. Cook for 10-12 mins, then drain and set aside.
• Meanwhile, put the chopped onion in an asanka pot and grind to a paste. If you don't have an asanka pot, you can use a food processor or blender - if using a blender, drain away any water after blending.
• Drain the water from the tilapia, then rinse the fish under cold running water to remove any excess salt.
• In a separate pan over a medium-high heat, bring the green plantains, eggs and just enough water to cover to the boil. Once boiling, add the tilapia. Cook for 10-12 mins, then remove from the heat. Take the fish out of the pan using a slotted spoon and transfer to a plate. Leave to rest. Drain the plantains and eggs, then fill the pan with cold water and leave to stand for 5 mins.
• Meanwhile, put the chillies in the asanka pot or food processor with the onion, and grind. When the mixture is smooth, add a 2-3 aubergines and grind again. Continue this process until all the aubergines have been added. Add the peanut butter, then season with half the shrimp cube, if using, and the aromat, if needed (taste for seasoning before adding the aromat).
• Rinse the fermented salted fish under cold running water. Heat the red palm fruit & rapeseed oil in a frying pan set over a medium heat, and fry the fermented salted fish for around 3-5 mins. Remove the fish from the pan using a slotted spoon or fish slice, and remove any visible bones. Add the fish to the asanka pot and grind into the aubergine mixture. Discard any fish bones.
• Add the sliced onions to the frying pan and fry for 3-5 mins, then add the aubergine mixture and stir well. Reduce the heat to low and cook for 3-5 mins. Mix in the sardines. Cook over the lowest heat for around 2 mins more, and mix everything together well.
• Transfer the mixture to an asanka pot or serving bowl. Drain the plantains and peel and halve the boiled eggs, then add these to the pot. Top with the avocado and tilapia, then serve.