Eggplant-Tomato Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
* Tomatoes-Hunt's Diced Sweet Onion, 1.5 cup * Eggplant, fresh, 1 eggplant, unpeeled * Light Cream .25 cup * Garlic, 3 cloves * Chicken Broth, .333 cup * Bread crumbs, dry, grated, plain, .25 cup * Olive Oil, 4 tbs * Parmesan Cheese, grated, .25 cup
Cube eggplant, cutting off excess seeds. Mince garlic and sauté with eggplant,olive oil and bread crumbs in a dutch oven for 5-10 minutes. Add all other ingredients (except for light cream) to pot, cover and simmer for at least an hour. Eggplant should be pretty much disintegrated. Remove from heat and stir in light cream. Add salt and pepper to taste. Serve over pasta or eat plain.
Number of Servings: 3
Recipe submitted by SparkPeople user JEA135.
Number of Servings: 3
Recipe submitted by SparkPeople user JEA135.
Nutritional Info Amount Per Serving
- Calories: 180.1
- Total Fat: 5.0 g
- Cholesterol: 13.5 mg
- Sodium: 742.7 mg
- Total Carbs: 29.5 g
- Dietary Fiber: 6.0 g
- Protein: 6.0 g
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