Eggplant Garbanzo Bean Stew

Name: Eggplant Garbanzo Bean Stew Recipe
Prep time: 10 min
Total time: 10 min
Yield: 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

(3)

Minutes to Prepare: 10

Number of Servings: 12

Ingredients

1 medium eggplant -peeled4 crook necked yellow squash1 zucchini1 - 28 oz can of stewed tomatoes2 - 16 oz cans of diced tomatoes1/4 cup balsamic vinegar2 TB dried basil1.5 TB oregano1 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.

Servings Per Recipe: 12

Nutritional Info 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

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Member Reviews

CD3537261
You haven't put any garbanzo beans on the list of ingredients. - 6/12/08
HUMBLEDAISY
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
CD2362834
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