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3.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 203.9
  • Total Fat: 1.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 114.6 mg
  • Total Carbs: 43.2 g
  • Dietary Fiber: 11.1 g
  • Protein: 9.6 g

View full nutritional breakdown of Eggplant & Vegetable Saute calories by ingredient
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Eggplant & Vegetable Saute

Submitted by: BLADEDVIXEN

Introduction

Quick, Easy, Filling, and extremely low in fat! With a very earthy and herbal flavor, even non-vegetarians will enjoy this one. Quick, Easy, Filling, and extremely low in fat! With a very earthy and herbal flavor, even non-vegetarians will enjoy this one.
Number of Servings: 4

Ingredients

    1 large eggplant (peeled and cubed)
    2 meduim onions (chopped)
    1 yellow bell pepper (chopped)
    1 red bell pepper (chopped)
    4 tsp minced roasted garlic
    3/4 tsp dried rosemary leaves
    1/2 tsp dried savory leaves
    1/4 - 1/2 tsp dried thyme leaves
    1 can cannellini beans (or great northern beans) rinsed, drained, salt/pepper to taste
    8 oz. whole wheat spaghetti (cooked)

Directions

Lightly spray a large, non-stick saucepan with cooking oil. eat over medium heat until hot.
Cook eggplant, onions, bell peppers, and garlic over medium heat (covered 5 min).
Then uncovered until vegetables are tender (5-8 min).
Stir in beans and herbs, cook until very hot.
Season to taste with salt and pepper.
Serve hot over spaghetti.

~For a spicy versions of this dish, add 1 tsp of crushed red pepper when initially cooking vegetables~

Number of Servings: 4

Recipe submitted by SparkPeople user BLADEDVIXEN.





TAGS:  | Vegan | Vegan  | Dinner |  Dinner |

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Member Ratings For This Recipe

  • Tasted good, but i prefer more "saucy" things over top of spaghetti. However will probably make again in the future as a side-dish without the spaghetti. As a bonus, the left-overs are super versatile, you can throw them in soup, or eat plain...etc. - 11/6/10

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  • I loved this! I didn't add those spices as I didn't have them, but it came out great. - 2/12/08

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  • I really liked this recipe. I added one can of diced tomatoes and 1/2 cup of water for more of a sauce and also used penne instead of spagetti. Good flavor and tastes great cold too! - 7/6/07

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  • Would be good without the rosemary, which just tastes like pine needles. Make this and put in garlic salt and a few italian seasonings. - 6/25/07

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  • didn't like this, wouldn't fix it again - 6/19/07

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