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. Cut the zucchini² and eggplant³ into 2 cm cubes, the bell⁴ pepper into strips, the onion⁶ into half-rings, and the tomatoes⁵ into large chunks; mince the garlic⁷; drain and rinse the beans.

2. Heat the oil in a deep skillet over medium heat and sauté the onion⁶ for 3 minutes until translucent.

3. Add the eggplant³, zucchini², and bell⁴ pepper, cooking for 8 minutes with occasional stirring until lightly browned.

4. Stir in the tomatoes⁵, garlic⁷, smoked paprika, and salt.

5. Cover and simmer on low heat for 10 minutes until the vegetables soften.

6. Add the beans, warm through for 3 minutes, then let sit covered for 2 minutes before serving hot.

In short

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