Legim is a Haitian eggplant stew that is served as a side along with rice, plantains, and meat or fish. Sometimes Legim is made as a one-pot dish cooked with [braised meat.](https://www.bmc.org/recipes/meat-legim) If you would like to add the meat to this recipe, add it in at the same time as the vegetables and the sauce are combined. Find the [epis ](https://www.bmc.org/recipes/epis-haitian-seasoning-base)recipe here, and the braised meat recipe [here](https://www.bmc.org/recipes/meat-legim).



 

    Serves: 6 servings    Total Time:  90 minutes Prep Time: 20 minutes Cook Time: 70 minutes  

 [  ](#) 

 

 

## Ingredients

[Substitution Guide](/nourishing-our-community/teaching-kitchen/substitution-guide)

 Onion – 1 yellow or white Carrots – 3, peeled Cabbage - 1 small or ½ large savoy or other green cabbage Eggplant – 1 medium  Chayote\_Sqaush - 1 medium  Green\_Beans - 2 handfuls  Celery - 2 stalks, optional  Garlic – 2 cloves Oil – 3 Tablespoons, divided (vegetable, canola, olive) Epis – ¼ cup\* Tomato\_Paste - ¼ cup  Water – 1 cup (more as needed)  Boullion – 1 Tablespoon low or reduced sodium bouillon paste or powdered bouillon Spinach – 2 cups, chopped Parsley - 3 sprigs Thyme - 3 sprigs  

## Instructions

Step 1

Wash all the vegetables. Roughly chop the carrots, onion, eggplant, chayote, cabbage, green beans and celery. Mince the garlic. 

Step 2

In a large pot, heat 2 Tablespoons of oil on medium-high heat. Add the chopped carrots and onions and cook for 5-10 minutes or until tender. Add the garlic, cabbage, eggplant, chayote, green beans, celery and about 1-2 cups of water. Bring it to a simmer, and then reduce heat to medium-low, and cook for 45-60 minutes, stirring occasionally to prevent burning, until the vegetables are very tender. 

Step 3

Once all vegetables have been cooked, use a mortar or pestle to smash all vegetables together. You may wish to set aside some carrots before smashing the vegetables, for the visual and textural purpose of keeping some of the carrots whole. Set aside. 

Step 4

In another large pot, heat the remaining oil over medium heat. Add the epis and fry for a couple of minutes until very fragrant. Add the tomato paste, 1 cup of water, and bouillon (optional), to make a thick sauce.

Step 5

Add the vegetables to the sauce. Add the sprigs of parsley and thyme, and cook over low heat for about 30 more minutes to allow the flavors to come together. Add the chopped spinach in the last 15 minutes.

Step 6

Enjoy as is or serve with rice, cornmeal, or boiled plantains!

 

### Notes

## Nutrition Information

  Calories: 306 Calories Fat: 21 Saturated Fat: 3 Carbohydrates: Net Carb: 29 Dietary Fiber: 9 Protein: 6 Sodium: 510  

## Dietary Restrictions

 Vegan