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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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Eggplant with Black Beans

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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Member Ratings For This Recipe


  • 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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  • 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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  • Great dish, really enjoyed making this. - 7/17/11

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  • Not a huge eggplant fan so was looking for ways to use it with other ingredients. Really liked the flavor of the combination of veggies and beans. Had as a side dish but will definitely try with chicken or over brown rice as a meal. I modified the quantities a bit and cut the oil in 1/2. - 5/23/11

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  • I hate when I can't tell what the size of a serving should be - assumed 1 cup - got 7. Added a T of cumin and topped it with a quarter cup of FF Greek yogurt and had it over brown rice. Very tasty and filling. - 4/10/11

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