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Sweet & Savory Eggplant Stew

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Ingredients
  

  • 1 Eggplant diced
  • 1 onion diced
  • 1 tbsp  minced garlic
  • 1 28 oz can chopped tomatoes I like this one
  • 1 cup cannelloni beans
  • 1 tbsp smoked paprika
  • 1 tbsp cumin
  • Sea Salt to taste
  • 1 tbsp maple syrup
  • 1 tbsp red curry paste2 tbsp olive oil divided

Instructions
 

  • Heat oven to 425Place diced eggplant on a spray lined baking sheet. Mix with 1 tbsp olive oil and sprinkle with sea salt. Bake for 30 minutes or until soft.
  • While eggplant is cooking heat up remaining 1 tbsp oil in large pot and add in onions to saute for a few minutes. Then add in garlic, paprika, and cumin and cook a few minutes more.
  • Add crushed tomatoes, cover and let cook for a few minutes more. If too think you can add some water.
  • Remove cover and add in beans, maple syrup, and red curry paste. Simmer a few minutes. Then add in eggplant. Simmer additional 10 minutes.
  • Adjust seasonings as necessary.
  • Serve over rice, cauliflower rice, pasta or as it.
  • Can store in the fridge for a few days or freeze.