Beef and Eggplant Stew
- Number of Servings: 10
Ingredients
1 large eggplant (1-2 inch cubes, peeled)4 medium carrots, thick slices1 lbs beef stew3 cloves of garlic, minced1 large onion, chopped1 can diced tomato1 8 oz can tomato sauce1 tbsp soy sauce1/2 tsp salt1/2 tsp black pepper1 tsp chili powder1 can garbanzo beans1 cup water2 tbsp olive oil
Heat 1 tsp oil, brown the beef. Once done, take out the beef, and heat the rest of the oil. Add garlic and onion, cook for 3-4 minutes. Then add eggplant and carrots, mix well and let them cook for about 5 minutes. Add diced tomatoes, tomato sauce, soy sauce and seasonings. Mix well and cover. Let it rest for 10 minutes then add beef. Cover and let it rest for another 10 minutes. Add garbanzo beans and water. Lower the heat to simmer and cover the pot. Let it cook until the vegetables are tender. Take off the lid and let it cook until the stew thickens slightly.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CRAFTSNUT.
Makes 10 servings
Number of Servings: 10
Recipe submitted by SparkPeople user CRAFTSNUT.
Nutritional Info Amount Per Serving
- Calories: 179.5
- Total Fat: 5.1 g
- Cholesterol: 27.2 mg
- Sodium: 541.6 mg
- Total Carbs: 20.7 g
- Dietary Fiber: 5.2 g
- Protein: 13.6 g
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