Eggplant and Bean Casserole

A rich, warming stew that never fails to please.

Recipe for Eggplant and Bean Casserole, contributed by Moira Adams

Although this casserole takes quite a long time to cook, it requires very little effort on your part. Most of the time, it is simmering away on its own. As with all slow-cooked stews, the result is a rich and delicious blend of flavors.

Although the recipe calls for black-eye beans, it also works well with chickpeas (garbanzo beans) or pinto beans. Serve it with brown rice, potatoes or corn bread, giving four generous portions.

• Oil for frying
• 1 onion, chopped
• 3 sticks of celery, sliced
• 1 medium carrot, sliced
• 1 cup (3 oz, 75 g) string beans
• One 14-oz (400 g) can of tomatoes
• 1 large eggplant (aubergine)
• 2 tbsp. olive oil
• Juice of 1 lemon
• 1 clove of garlic, minced
• One 14-oz (400 g) can of black-eye beans, drained and rinsed
• Salt and pepper to taste

Using the largest pan you have available, cook the onion in the oil for about five minutes. Add the celery, carrots, string beans and tomatoes.

Cut the eggplant into half-inch (1 cm) slices. Carefully place these in a layer to completely cover the vegetables. Sprinkle the olive oil, lemon juice and minced garlic over the top.

Turn the heat down to a minimum, and let the dish simmer gently for about 40 minutes, without stirring, until the eggplant is completely cooked.

Finally, gently fold the eggplant into the casserole. Add the black-eye beans, raise the heat, and cook for a further five minutes.

Recipe for Eggplant and Bean Casserole (March 2003)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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