Eggplant and Zucchini Stew

Name: Eggplant and Zucchini Stew Recipe
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 8
Ingredients: 1 eggplant and 2 zucchinis cut into quarters (lengthwise) and thinly sliced; 3 tbsp olive oil; 1.5-2 cups red kidney beans; one 28 oz. can of crushed tomatoes; one package seitan (wheat protein); salt red pepper flakes or red crushed pepper parsley

Minutes to Prepare: 10
Minutes to Cook: 45

Number of Servings: 8

Ingredients

1 eggplant and 2 zucchinis, cut into quarters (lengthwise) and thinly sliced3 tbsp olive oil 1.5-2 cups red kidney beansone 28 oz. can of crushed tomatoesone package seitan (wheat protein) salt, red pepper flakes or red crushed pepper, parsley

Directions

Quarter and thinly dice or slice 3 zucchinis and 1 eggplant. Sautee the eggplant slices in the 3 tbsp oil for 5-10 min. Add the zucchini and sautee (covered) for 20 min. Add the crushed tomatoes and kidney beans. Season to taste with salt, crushed red pepper and parsley. Continue cooking for about 10 min. Add the seitan (wheat protein-optional) diced into 0.5-1 inch cubes and heat through (5 min). Serve as is (or with a tbsp of sour cream, or shredded cheese, on top).

Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MDSSPARK.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 187.4
Total Fat: 5.7 g
Cholesterol: 0.0 mg
Sodium: 464.1 mg
Total Carbs: 24.5 g
Dietary Fiber: 8.7 g
Protein: 11.5 g

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