Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 185.6
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 449.3 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 8.3 g
- Protein: 8.8 g
View full nutritional breakdown of Morrocan Eggplant Stew calories by ingredient
Morrocan Eggplant Stew
Submitted by: SPWHITESTONEIntroduction
A hearty stew with plenty of fresh vegetables and delicious middle-eastern spices. A hearty stew with plenty of fresh vegetables and delicious middle-eastern spices.Number of Servings: 8
Ingredients
-
1 tbsp olive oil
1/2 large red onion, chopped
1 garlic clove, pressed
8 oz. sliced mushrooms
1 can Progresso tomato rotini soup
1/2 tsp Curry powder
1/2 tsp cumin
1/8 tsp turmeric
1/8 tsp freshly ground pepper
1/2 tsp salt
1 cinnamon stick
1 eggplant (about 1.5 lbs.), chopped into 1-in,. cubes
4 large zucchini, sliced
1 15. oz. can chickpeas
Directions
Makes 8 servings.
Heat olive oil over medium heat in a large stock pot. Add garlic and onion, cover, and cook for 7 minutes. Add mushrooms and cook, covered, for another 7 minutes. Add tomatoes, curry powder, cumin, turmeric, pepper, salt, and cinnamon stick. When mixture comes to a boil, add eggplant. Reduce heat and simmer, covered, for 30 minutes. Add zucchini and chickpeas, and cook, covered, for an additional 30 minutes. Remove cinnamon stick before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user SPWHITESTONE.
Heat olive oil over medium heat in a large stock pot. Add garlic and onion, cover, and cook for 7 minutes. Add mushrooms and cook, covered, for another 7 minutes. Add tomatoes, curry powder, cumin, turmeric, pepper, salt, and cinnamon stick. When mixture comes to a boil, add eggplant. Reduce heat and simmer, covered, for 30 minutes. Add zucchini and chickpeas, and cook, covered, for an additional 30 minutes. Remove cinnamon stick before serving.
Number of Servings: 8
Recipe submitted by SparkPeople user SPWHITESTONE.
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