Mexican Vegetable Stew

The recipe for this that I (loosley) followed on allrecipes.com 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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Published by

Staci

Staci blogs about travel at TheVoyageer.com and about interiors, life, and thoughts at MyFriendStaci.com.

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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