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
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
SparkPeople Sponsored Video
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.
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.
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.
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.
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.
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.
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!
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
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.
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.
I seem to be completely incapable of following a recipe -- I ALWAYS make tons of changes. But I do read recipes for ideas, and this one has an excellent idea -- a ratatouille-like soup with garbanzo beans for protein mixed with one of my favorite dishes, szechwan eggplant. Yummy!
I haven't tried this yet, but I know I will love it, it's got eggplant. Quick question, what type of squashes you classify as summer squash, or is there a particular squash called summer squash
I made this in the crockpot-cooked on low while I was at work. When I got home, I used an immersion blender to make more of a stew and less of a pile of vegetables in broth. After blending together, I added two cans of beans and a bag of spinach. Tasty-but two much work for what you get.
Definitely a keeper recipe! I sauted the garlic and onion in vegetable broth (.25 cup), used a mixture of mushrooms, added a chipolte pepper while it cooked and used bakarat seasoning for a mediterranean flair. Very tasty, filling. 1 cup was enough for me!
I made this a few days ago for the 2nd time - it is delicious. This time I needed to make it in a Slow Cooker - my stove/oven or on the fritz - it took longer and I kept stirring it. I am curious has anyone on the W/W program checked it for Points+ value??? If so please post....thanks
I make a similar recipe on a regular basis for lunch. Other possible additions-red or green bell peppers, red or black beans instead of the chickpeas. if you like spicy, used diced tomatoes with jalapenos, and double the garlic. I like the addition of the mushrooms, a different texture and taste.
I added 2 more cans of tomatoes because it seemed drier than expected. Maybe my eggplant was too big? Also threw in some spinach just because I had it. I used Italian Seasoning and served with Parmesan Cheese.
This is incredible! I added fresh cilantro to the leftovers and WOW - it was wonderful! My only criticism is that the eggplant should be cut smaller than 2" pieces as they were just too big! If you like eggplant - you will really enjoy this recipe!
I made this yesterday but like all stews I put in the refrig over night (stews are always better the next day). When I was making it, I had to add a can of vegtable broth because it didn't look like there was enough liquid. That worked on good, it would be perfect for rice or noodles. Loved it!
HAVE MADE THIS IN THE PAST, AND JUST BEFORE SERVING HAVE ADDED A SPRINKLING OF PARMESAN CHEESE OH MY THE FLAVORS REALLY COME ALIVE, SOMETIMES SUBSTITUTE GREEN ONIONS , AND USE VINE TOMATOES FOR A DIFFERENT TASTE
This is a great recipe. Use as side (fill up that half of MyPlate) or the chick peas make it a main dish. I often add a small amount of feta cheese. Sweet red pepper is another variation. Reheats well and makes a good sauce for pasta.
I almost passed on this recipe because it was so unusual but the ratings were good. I made it as published with the chilli sauce. I served it over brown rice for a healthy meal. Love it!!! Next time I will try it with the Szechuan sauce.
Just reading this recipe which has all my favorite veggies in it has my mouth watering. I will be making this before the day ends. I usually can read a recipe and know if it will taste to suit me. Off I go to the kitchen...
Made this pretty close to the recipe...cut the eggplant into 1" pieces...added some parmesan cheese at the end...and some cumin and red pepper flakes while cooking...used some of it today on top of whole wheat naan bread (kind of like a pizza or crostini) and it made a super breakfast...
LOVED this! I had eggplant, and the squash that I was dying to make something yummy for lunch. I'm a brand new vegeterian so this was fun. I left out the chickpeas, I didn't have them. I added a sweet red pepper and Trappeys sauce instead as well. I love spice!
As TRICOTINE said -- RATATOUILLE (without the chickpeas). Ratatouille is one eggplant dish that DH likes, so this one will be soon on the menu. I probably will treat leftovers the same as Rata --- cold (or hot) in a heated pita. Yum