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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 171.0
  • Total Fat: 5.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 268.1 mg
  • Total Carbs: 27.4 g
  • Dietary Fiber: 6.7 g
  • Protein: 3.7 g

View full nutritional breakdown of ESP Veggies (Eggplant, Squash, and Potatoes) calories by ingredient
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ESP Veggies (Eggplant, Squash, and Potatoes)

Submitted by: PATTYS1959

Introduction

A different way to use eggplant. If it's too spicy, use stewed tomatoes instead of Ro-Tel. A different way to use eggplant. If it's too spicy, use stewed tomatoes instead of Ro-Tel.
Number of Servings: 5

Ingredients

    5 Cups Eggplant, peeled and cut into bite sized chunks
    4 Cups Crookneck Squash Cut into bite sized chunks
    3 Cups Potatoes Cut into bite sized chunks
    (I didn't peel either the crookneck or potatoes, but if you want to, go ahead)
    1/2 Cup diced onion, 2 Tbs Vegetable oil
    1 can (10 oz) Ro-Tel Tomatoes

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Directions

Peel and chop eggplant, remove seeds if there are too many. Salt and let drain while preparing other vegetables, then measure. Chop other vegetables. Heat oil in large pan, then add all vegetables, except tomatoes. Cook about 25 minutes, on med-low heat until almost done, then add tomatoes and cook another 5 minutes.

Serving Size: makes 5 1-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user PATTYS1959.






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