Eggplant with Black Beans

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 89.1
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 34.5 mg
  • Total Carbs: 12.1 g
  • Dietary Fiber: 4.1 g
  • Protein: 3.2 g

View full nutritional breakdown of Eggplant with Black Beans calories by ingredient
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Submitted by: NMCDEE
Eggplant with Black Beans

Introduction

I love eggplant, zicchini, peppers with a lot of spice. To add some body, black beans make this great vegetarian dish delicious! Serve over rice/pasta, top with parmesan cheese and/or sour cream. Tastes epecially good the second day, flavours mingled. I love eggplant, zicchini, peppers with a lot of spice. To add some body, black beans make this great vegetarian dish delicious! Serve over rice/pasta, top with parmesan cheese and/or sour cream. Tastes epecially good the second day, flavours mingled.
Number of Servings: 8

Ingredients

    2 Tbsp Olive Oil
    1 eggplant peeled and chopped
    1 medium Zucchini chopped
    1/2 C Red Pepper, chopped
    1 medium Onion, chopped
    3 cloves Garlic, minced
    1 can tomatoes
    1 can Black Beans
    1Tbsp chili powder
    1 tsp dried Chili Peppers
    Salt/Pepper to taste

Directions

In a large saucepan, add olive oil. Sautee eggplant, zucchini, red pepper, onion and garlic until almost tender. Rinse and drain black beans, add to mixure. Add canned tomatoes. Bring to a simmer for 20 minutes. Add seasonings and chili powder/pepper.

Serve warm topped with parmesan cheese.

Number of Servings: 8

Recipe submitted by SparkPeople user NMCDEE.





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  • Incredible!
    6 of 6 people found this review helpful
    I bought an eggplant because I read they were very high in fiber. I wasn't quite sure how I wanted to use it and then I found this recipe. Wow! Loved it. I don't feel guilty eating it and it tastes great. (I really think I am a closet vegetarian....and this comes from a butcher's daughter!!!) - 2/11/08

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  • Very Good
    4 of 4 people found this review helpful
    Good recipe. I added an extra can of diced tomatoes w/chilis and served over brown rice. - 1/5/10

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  • Good
    3 of 4 people found this review helpful
    It was good, but 1 tbsp is WAY TOO MUCH chili powder, thank goodness I left out the crushed red pepper. I will try it again with a little bit of chicken, per my husbands request and about 1/2 the chili powder. - 1/3/10

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  • Incredible!
    1 of 1 people found this review helpful
    Loved it, making it again today - 10/10/09

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  • 1 of 1 people found this review helpful
    This was very good. Nice way to get a variety of veggies in a meal! - 10/7/09

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  • Incredible!
    1 of 1 people found this review helpful
    Really good, I doubled up the servings and had with a cup of brown rice for lunches for almost a week. It was so good reheated. - 6/10/08

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  • Incredible!
    1 of 1 people found this review helpful
    Colourful, spicy and tasty! I loved this and would make it again. Thanks for sharing! - 2/11/08

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  • Yowza! Had an eggplant from the Farmer's Market on Saturday (today) that was at its peak. Found this using SparkRecipes app. Simply wonderful! Had lots of cherry tom's on hand so used 1 c of those, 3 tbsp tomato sauce and 6 oz H2O instead of canned.
    And NOT too much Chili Powder and chilies for - 9/1/15

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  • I don't usually like zucchini & had never had eggplant, so this recipe was huge step for me. I used a little less chili powder, added celery & mushrooms. Had it over brown/wild rice mix. I loved it! Great recipe and I'll be making this again. - 8/4/15

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  • This was a great use of eggplant. I always by and try new vegetables with my young children. So I went to Sparks to look up a recipe for eggplant and found this. I did make some changes. I used six large banana peppers and no zucchini. I only used a half a teaspoon of chili powder, no crushed red pe - 7/16/15

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  • Trying to get more vegetables in my diet and so wanted to experiment with eggplant. The recipe was excellent. - 8/23/13

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  • I had to sub mushrooms for the zucchini because I had them on hand, but Yum! - 3/16/13

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  • Very Good!! I used tomatoes with jalapenos. I love eggplant and glad to have a new recipe. Will definitly make again. - 1/22/13

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  • I'm going to make this tonight, looks great & I have all ingredients in the house. I'm going to put it over spaghetti squash! - 1/14/13

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  • Nice! Thanks for the great recipe. I love the chili kick -- it's not too much, I added a dash of tabasco to mine too :) but I also used 3 zucchini (I had them in the house) so it needed more seasoning. - 10/21/12

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  • With everything ready in the garden I could use fresh veggies. Made this recipe exactly as specified. I found it to be bland & ended up doubling the chili powder, adding cumin and cilantro to make it palatable. I love the fresh veggies and I love black beans but the combination needed some punch. - 10/16/12

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  • This recipe looked good. I swapped 3 Asian eggplants for the one globe-type eggplant. Easy to make and tasty. - 9/8/12

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  • This recipe is terrific!!! I have a new favorite :) - 7/14/12

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  • This was an excellent recipe, and very quick to make. I added a green pepper, some mushrooms and more spice. It turned out pretty thick so I served it over brown rice. Fantastic! - 10/20/11

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  • I didnt have zucchini but it turned out good :) - 9/19/11

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  • I've had eggplant go bad on many an occasion. Planned to specifically make it right away. It was great! I paid some attention to the reviewers that felt that there was too much chili powder and reduced the amount. I will top it with the sour cream when I heat leftovers. - 9/1/11

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  • Very Good! Loved the Black Beans with the Egg Plant. Used a combination of chili powder and smoked paprika for seasoning. Didn't have any zuchini. Will make again. Thanks! - 8/23/11

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  • great as leftovers too! - 8/12/11

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  • I made this tonight, and it was great! Like others, I used 2 cans of rotel. I think next time I might also add in some mushrooms. Yum! - 7/26/11

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  • I loved it!! I added a can of mild rotel because I didn't have any chilli powder. - 7/25/11

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