Spicey Eggplant Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 Tlb canola oil1 medium onion, diced1/2 red pepper, diced6 cloves garlic, chopped2 med eggplants, 1 inch dice28 oz can diced tomatoes15 oz can chick peas, drained & rinsed1 1/2 tsp coriander1 tsp cumin1/2 tsp tumeric1 tsp hot pepper sauce1/2 tsp freshly ground pepper1 tsp salt2 Tlb tomato paste, optional
Heat oil in large, heavy saucepan. Saute onion and pepper until softened, about 7 minutes. Add garlic and saute 2 minutes. Add eggplant, coriander, tumeric, cumin, salt and pepper. Stir thoughly until eggplant is coated with spices. Add tomatoes, bring to boil, reduce heat, cover, and simmer 30 minutes, stirring occasionally.
Add chick peas and hot sauce. If using, stir tomato paste and 2 tlb water together and add to stew.
Serve over brown rice.
Number of Servings: 8
Recipe submitted by SparkPeople user CSR2388.
Add chick peas and hot sauce. If using, stir tomato paste and 2 tlb water together and add to stew.
Serve over brown rice.
Number of Servings: 8
Recipe submitted by SparkPeople user CSR2388.
Nutritional Info Amount Per Serving
- Calories: 168.5
- Total Fat: 5.0 g
- Cholesterol: 0.0 mg
- Sodium: 243.9 mg
- Total Carbs: 27.7 g
- Dietary Fiber: 5.7 g
- Protein: 6.2 g
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