eggplant black bean veggie stew
- Number of Servings: 16
Ingredients
2 med eggplantsaltextra virgin olive oil1 large can crushed tomatoes1 med onion5 cloves of garlic3 med celery stalks1 large carrot2 T paprika2 t cumin4 small zucchini1.5 c corn kernalscan black beans10 oil cured olives
cube eggplant 1"x1"
sprinkle with salt
drizzle with 1/2 T extra virgin olive oil
bake at 375 45 min
add can crushed tomatoes bake until bubbly
mean while
dice carrots, onion, slice garlic
saute on med stirring occasionally until tender
add paprika and cumin saute another 5 min
halve lengthwise zucchini and slice 1/4 inch thick
add to sauted veggies stir, saute for another 5
turn off heat and put on lid
in large 1 gal heavy soup pot
dump eggplant, tomato mixture and sauted veggies in pot
add corn, olives and black beans
bring back to bubble
serve hot or cold
Number of Servings: 16
Recipe submitted by SparkPeople user GAILNTHENSOME.
sprinkle with salt
drizzle with 1/2 T extra virgin olive oil
bake at 375 45 min
add can crushed tomatoes bake until bubbly
mean while
dice carrots, onion, slice garlic
saute on med stirring occasionally until tender
add paprika and cumin saute another 5 min
halve lengthwise zucchini and slice 1/4 inch thick
add to sauted veggies stir, saute for another 5
turn off heat and put on lid
in large 1 gal heavy soup pot
dump eggplant, tomato mixture and sauted veggies in pot
add corn, olives and black beans
bring back to bubble
serve hot or cold
Number of Servings: 16
Recipe submitted by SparkPeople user GAILNTHENSOME.
Nutritional Info Amount Per Serving
- Calories: 102.8
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 203.8 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 5.3 g
- Protein: 4.2 g
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