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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 96.8
  • Total Fat: 0.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 353.8 mg
  • Total Carbs: 21.2 g
  • Dietary Fiber: 6.0 g
  • Protein: 4.2 g

View full nutritional breakdown of eggplant stew calories by ingredient
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eggplant stew

Submitted by: MSDIANE


Number of Servings: 6

Ingredients

    Eggplant, fresh, 4 cup, cubes (remove)
    Garlic, 6 cloves (remove)
    Peppers, sweet, red, raw, sliced, 2 cup (remove)
    Mushrooms, fresh, 2 cup, pieces or slices (remove)
    Onions, raw, 2 cup, chopped (remove)
    Zucchini, 2 cup, sliced (remove)
    Baby Carrots, raw, 1 large (remove)
    Stewed Tomatoes, Canned, No salt, 2 Cup (remove)
    *College Inn Chicken Broth - 99% Fat Free, 2 cup (remove)
    Parsley, 1 cup (remove)

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Directions

brown onion and garlic in pan with pam
add eggplant on high heat until brown
add other chopped veggies, tomatoes, and broth,lower heat , cover, cook about 35 minutes or until eggplant is soft.
add parsley and cook uncovered for 5 more minutes.
when done you can add beans or rice to make a full meal of it.
6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MSDIANE.






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