Vegetable stew with beans

1. 1 Canned red beanspack 400 g ≈ $1.10 150 g
2. 2 Zucchini≈ $3.00 per kg 150 g
3. 3 Eggplant≈ $4.33 per kg 100 g
4. 4 Bell peppers≈ $6.00 per kg 80 g
5. 5 Tomatoes≈ $4.67 per kg 100 g
6. 6 Onions≈ $1.60 per kg 40 g
7. 7 Garlic≈ $10.00 per kg 3 g
8. 8 Sunflower oil 12 ml
9. 9 Paprika 1 g
10. 10 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash zucchini², eggplant³, peppers and tomatoes⁵; dice eggplant and zucchini into 2 cm cubes, peppers into 2 cm cubes or strips, and slice onion⁶ into half-rings; cut tomatoes into large chunks; heat a heavy-bottomed skillet over medium heat and add a little oil.

2. Cook the onion⁶ over medium heat for about 3 minutes until translucent, stirring.

3. Add the eggplant³, zucchini² and pepper: stir and fry over medium heat for about 8 minutes until the vegetables start to brown slightly.

4. Add the tomatoes⁵, garlic⁷ and paprika: pour in the tomatoes, add minced garlic and paprika, stir, and season to taste.

5. Simmer covered: reduce heat to medium and simmer covered for about 12 minutes until the vegetables are tender when pierced with a fork and the liquid is reduced by about half.

6. Serve: remove from heat and let the ragout stand under cover for 2–3 minutes, and serve hot with bread or rice; if desired, substitute beans for another legume.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.