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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 61.6
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 110.0 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.2 g

View full nutritional breakdown of Eggplant Stew calories by ingredient
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Eggplant Stew

Submitted by: REVASEAN

Introduction

2 cups of this stew makes a filling and nutrutious lunch. 2 cups of this stew makes a filling and nutrutious lunch.
Number of Servings: 10

Ingredients

    1 eggplant (1 and 1/2 pounds), cut in 2 inch cubes (approximately) ; the eggplant can be either peeled or unpeeled. the recipe works either way.
    3-4 zucchini, sliced
    2-3 summer squash, sliced
    sliced mushrooms (8 oz.)
    garlic crushed ( 1 teaspoon)
    1 large onion, chopped coarse
    1 can of diced tomatoes (15 oz.)
    olive oil (1 tablespoon)
    1 can of chickpeas (optional)
    salt
    pepper to taste
    1 tablespoon of Szechuan sauce or chili powder if desired

Directions

In a large pot (about 10-12 quarts) add oilve oil, garlic and onion. Cover and cook under medium flame about 5-10 minutes, then add mushrooms. Continue cooking, 5-10 minutes, and add tomatoes.
When the mixture begins to bubble add eggplant, reduce heat and simmer for about 45 minutes, then add the zucchini and the squash. Continue cooking for approximately 30 minutes longer until all the vegetables are tender. Add chickpeas and spices.

Number of Servings: 10

Recipe submitted by SparkPeople user REVASEAN.






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Member Ratings For This Recipe


  • Incredible!
    11 of 11 people found this review helpful
    I made this today and wow, it was incredible. Maybe you should add that during the first 10-20 minutes frequent stirring is required because the onions and mushrooms don't generate enough fluids so they could be left alone. I didn't have any chili seasoning, so I used chipotle seasoning instead. - 9/16/07

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  • Very Good
    8 of 9 people found this review helpful
    I was pleasantly surprised! I added .5 tsp. crushed red pepper. I oven roasted the veggies as suggested; there was very little liquid when I combined all the ingredients, so I added 1 can of beef broth. Very nice change of pace dinner! We'll add ground bison next time for more protein. - 1/3/10

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  • Very Good
    7 of 7 people found this review helpful
    This is one of my favorite dishes to make! I use Diced Canned tomatoes with Italian Seasonings (basil, oregano, &garlic) for those who don't care for the heat of Szechuan sauce. In the summer I dont saute this I just throw it all in the microwave & cook until tender. - 6/9/09

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  • Very Good
    7 of 7 people found this review helpful
    Made this last night for dinner. It makes a huge pot of stew, very low in calories and very filling. It was really tasty and I will definitely make it again. My only change was adding a hatch pepper with the onions instead of the spices at the end. I'm looking forward to the leftovers today. - 1/12/09

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  • Incredible!
    7 of 7 people found this review helpful
    Very Good & filling. Sometimes eaten with basmati rice, and fresh cilantro as a garnish. - 4/14/08

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  • Incredible!
    6 of 6 people found this review helpful
    While it tastes 4-star good, I gave it 5-stars because it is so low-cal AND filling. I sprinkled smoked paprika and chipotle chile powder in my bowl before eating. Gave it a hearty "comfort food" flavor. - 1/4/10

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  • Incredible!
    5 of 5 people found this review helpful
    Great Recipe! I used tiny cauliflower flowerettes that I cut and tiny cut green beans instead of the squashes then added lentils from my leftover dinner last night. It's great to have another eggplant recipe! - 3/17/10

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  • Very Good
    5 of 6 people found this review helpful
    This is a good winter lunch and dinner meal. - 12/14/08

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  • 4 of 4 people found this review helpful
    mmm..yummy! i made this last night and it was great on its own..today i made couscous and tossed it together it was just as yummy if not more so! i'll def be making this again - 10/10/09

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  • Good
    4 of 5 people found this review helpful
    I made this in the crock pot and thought it worked out really well, but my husband wasn't too fond of it. Step-son called it "Odd but ok...I guess" in teenager-speak. - 2/27/09

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  • Incredible!
    3 of 3 people found this review helpful
    I really like this recipe because it calls for all the vegatables I like, except for mushrooms so I just lefted them out. I had to use some low sodium chicken broth to the stew to make it a little soupy but not to soupy. Overall, I love this recipe, it's low-calorie, tastes great and will make again - 2/11/10

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  • Very Good
    3 of 3 people found this review helpful
    We had for dinner last night, very good. Great way to eat eggplant. I didn't have mushrooms, but did add orange bell pepper and some leftover frozen lentils. Will make again. - 12/31/09

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  • Very Good
    3 of 3 people found this review helpful
    Love veggies & this is great thanks for recipe will be sharing this one, with my friends for sure!! :) - 10/23/09

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  • Very Good
    3 of 6 people found this review helpful
    I left out the chickapeas. Less carbs - 6/11/09

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  • Incredible!
    3 of 3 people found this review helpful
    Yum. made this on a cold day in Florida - it's 43 degrees here. didn't want to go the store so didn't use the summer squash & zucchini. added 1 tsp of chopped jalapenos with onions for a spicey kick. This meal was awesome. - 1/21/09

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  • Incredible!
    3 of 3 people found this review helpful
    TERRIFIC, THANKS - 12/14/08

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  • Incredible!
    3 of 4 people found this review helpful
    I roast the egglant, some sweet peppers and a clove of garlic for 15 min (peppers) or 40 min (eggplant and garlic) at about 400. I served it over poppy seed polenta - 1 cup polenta, 5 cups veggie stock, and 2 teaspoons poppy seeds. - 5/28/08

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  • Very Good
    2 of 2 people found this review helpful
    Soooooo goooood. I did add the Chick Peas for the protein. I oven roasted the vegetables rather than saute. Just personal preference. - 2/21/09

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  • Very Good
    2 of 2 people found this review helpful
    Easy to make and tastes yummy, very filling! Substituted cayenne pepper and added a bit of turmeric as well. - 1/26/09

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  • Very Good
    2 of 2 people found this review helpful
    Very good - I made some changes and additions because of ingredients I had and didn't have. Really delicious. - 1/15/09

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  • Incredible!
    2 of 2 people found this review helpful
    Delicious! One cup really filled me up. I made the whole recipe and will eat for lunches and freeze for future quick meals. I put Sriracha in and it gives my mouth a nice glow. - 1/13/09

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  • 2 of 2 people found this review helpful
    I made this last night for dinner and we were so happy with the taste and flavor of this stew. Very supprised. Thank you for sharing - 1/13/09

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  • Very Good
    2 of 3 people found this review helpful
    Just the kind of variation I was looking for in eggplant. Love all those veggies in it. - 1/9/09

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  • Incredible!
    2 of 5 people found this review helpful
    I will make some this coming weekend.... I guess I could freeze the leftovers... you know how it tis cooking a big batch for a single person ( I live alone)... - 12/15/08

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  • Incredible!
    2 of 2 people found this review helpful
    Just Yummy - 12/14/08

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