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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 141.4
  • Total Fat: 1.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 466.4 mg
  • Total Carbs: 28.7 g
  • Dietary Fiber: 6.6 g
  • Protein: 5.9 g

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

Submitted by: HEALTHYGAL01

Introduction

I made this with some fresh crooked neck squash and a zuccini I made this with some fresh crooked neck squash and a zuccini
Number of Servings: 12

Ingredients

    1 medium eggplant -peeled
    4 crook necked yellow squash
    1 zucchini
    1 - 28 oz can of stewed tomatoes
    2 - 16 oz cans of diced tomatoes
    1/4 cup balsamic vinegar
    2 TB dried basil
    1.5 TB oregano
    1 tsp garlic powder

Directions

Cube eggplant and squash. Place all ingredients in a crock pot and cook on high for at least 6 hours.
I served it over rice

Number of Servings: 12

Recipe submitted by SparkPeople user HEALTHYGAL01.






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Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    You haven't put any garbanzo beans on the list of ingredients. - 6/12/08

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  • I didn't have squash but I did add two stalks of celery and one small onion (chopped) and two large carrots (sliced.) I just threw everything in a crockpot and it was very easy and good! - 7/21/10

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  • This sounds gr8! I've been trying to figure out how to do eggplant! & i love the chickpeas too! I'm going to make this for my *legume* lunches this week :) - 10/30/08

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