Eggplant Stew
- Number of Servings: 6
Ingredients
1 tablespoon vegetable oil1 medium onion, chopped1 pound ground beef1 clove garlic, crushed1 pound eggplant, diced3/4 cup sliced carrots3/4 cup sliced celery2 (14.5 ounce) cans Italian dicedtomatoes, drained2 (14 ounce) cans beef broth1/2 teaspoon ground nutmeg1 teaspoon salt1/2 teaspoon ground black pepper2 teaspoons chopped fresh parsley1/2 cup grated Parmesan cheese (optional)
Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through. Top with cheese.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user IDEZINE58.
Serving Size: 6 bowls
Number of Servings: 6
Recipe submitted by SparkPeople user IDEZINE58.
Nutritional Info Amount Per Serving
- Calories: 256.8
- Total Fat: 10.7 g
- Cholesterol: 57.4 mg
- Sodium: 970.5 mg
- Total Carbs: 12.5 g
- Dietary Fiber: 4.8 g
- Protein: 24.8 g
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