Pinakbet Vegetable Stew with Eggplant and String Beans
A vibrant stew of eggplant, string beans, and okra simmered in coconut milk until tender, with a savory-sweet depth from fresh tomatoes and onions. This Filipino recipe, ready in about 45 minutes, pairs Eggplant, String beans, Okra for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 medium Eggplant
- 1 cup String beans
- 1/2 cup Okra
- 1 medium Tomatoes
- 3 cloves Garlic
- 1/4 cup Onion
- 13.5 oz Coconut milk
- 2 tbsp Fish sauce
- 1 tbsp Cooking oil
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Equipment for this recipe
Tools this recipe's steps call for, with a link to each on Amazon.
Instructions
- Step 1: Heat 1 tbsp cooking oil in a large pot over medium heat. Add 3 minced garlic cloves and 1/4 cup chopped onion, sautéing for 2 minutes until softened and fragrant.
- Step 2: Add 1.5 cups diced eggplant (1 medium), 1 cup string beans, and 1/2 cup sliced okra to the pot, stirring to coat with oil. Cook for 5 minutes until vegetables begin to soften.
- Step 3: Stir in 1 medium chopped tomato, 13.5 oz coconut milk, 2 tbsp fish sauce, and 1/2 cup water. Bring to a gentle simmer, cover, and cook for 20-25 minutes until vegetables are tender but hold shape.
