Mexican Vegetable Stew

The recipe for this that I (loosley) followed on called for garbanzo beans and parsley, neither of which could be located in my house. Instead, I used black beans and cilantro, giving this vegetable concoction a decidedly south-of-the-border flair. I should have added corn to take it the whole nine yards!

Either way, I’d say my first foray into cooking eggplant was a smashing success according to all involved (myself and my father). Since I halved the recipe I still have half an eggplant left over! I think I’m going to try to go Asian with my next experiment.

bell peppers, eggplant, black beans, tomatoes, garlic, and cilantro
bell peppers, eggplant, black beans, tomatoes, garlic, and cilantro

I have got to get some nice serving plates and bowls so that my food staging is more… er… attractive. Yay look at my stove!


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Staci blogs about travel at

One thought on “Mexican Vegetable Stew”

  1. Hey! now we each have our own “south of the border” dishes! That is, if I can duplicate my serendipitous carne asada goodness, lol.

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