Smoky Eggplant & Butter Bean Stew

Ingredients

• 3 tbsp (45 ml) olive oil, divided
• 1 (548 g) eggplant, cut into 1-inch (2.5cm) cubes
• 1 tbsp (7 g) smoked paprika
• 2 tsp (4 g) ground cumin
• 3 garlic cloves, minced
• 1/4 tsp (1.5 g) fine sea salt
• 2 cups (480 g) diced tomatoes, no salt added
• 2 1/2 cups (450 g) butter beans, no salt added, rinsed
• 1 cup (226 g) low-fat cottage cheese, 1%
• 2 cups (490 g) plain Greek yogurt, 0%
• 1/2 cup (30 g) fresh parsley, chopped

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Heat 2 tablespoons of the oil in a 5-quart (4.7L) pot over high heat and brown the eggplant in two batches, 4 minutes a batch, until browned on most sides. Move it as little as you can. Modern eggplants are not bitter, so there is nothing to draw out first.
2. Lower the heat to medium, add the paprika, cumin, garlic and salt for 30 seconds, then the tomatoes and beans. Simmer for 15 minutes, until the eggplant is silky and the sauce thick enough to coat a spoon. Off the heat, stir a ladle of the hot sauce into the cottage cheese and yogurt. Then stir it all back in. Finish each bowl with the parsley and a drizzle of the rest of the oil.