Ingredients
- 500g fresh bean pods
- 1 potato, diced
- 1 long eggplant, chopped
- 1 dry onion, finely chopped
- 2 garlic cloves, finely chopped
- 2 ripe tomatoes, finely chopped
- Fresh parsley
- Salt
- Pepper
- Sweet paprika
- Olive oil
Instructions
- Prepare the Vegetables
Wash and peel the potato and eggplant.
Cut them into pieces, pat them dry with a paper towel, and sauté in hot olive oil for 2–3 minutes.
Place them in a bowl and set aside. - Start the Base
Heat olive oil in a large pot.
Sauté the onion and garlic for 2 minutes until fragrant.
Add the tomatoes and sauté for another 2 minutes. - Combine Ingredients
Add the bean pods, parsley, salt, pepper, and paprika to the pot. Stir well to combine.
Add the sautéed potatoes and eggplant to the pot. - Cook
Pour in enough water to just cover all the ingredients.
Let the dish simmer over medium-low heat for 45 minutes, or until all the vegetables are tender.
Avoid stirring with a spoon; instead, gently shake the pot occasionally to prevent sticking.
If more water is needed during cooking, add hot water to maintain the simmer.
This dish is a warm, hearty, and comforting Mediterranean classic. The tender beans, soft potatoes, and silky eggplants meld together beautifully with aromatic spices and a touch of olive oil. Serve it with crusty bread for an unforgettable meal full of flavor and love!
