Delicious mashed potatoes with eggplant stew, a perfect comfort food. Packed with tons of flavor, and easy to make!
Wash eggplant, remove the ends and slice into half inch cubes.
In a large pan over medium-low heat, add eggplant, garlic and onion with about 2 tbsp of water and cook until soft.
Stir in beans, tomatoes, spices, lemon juice and water. Sauté covered on low heat for about 15 minutes.
Bring a large pot of water to a boil. Add potatoes and cook until tender for about 15 minutes. Remove from heat and drain water.
Mash potatoes with potato masher. Stir in plant milk for smooth and creamy potatoes. Serve with eggplant stew.
Always use BPA-free cans.