Turkish Vegetarian Eggplant Stew -- Veggie Guvec

Name: Turkish Vegetarian Eggplant Stew -- Veggie Guvec Recipe
Yield: 4
Ingredients: 1 medium onion chopped; 3 cloves of garlic sliced; 1 big eggplant or two medium ones peeled lengthwise in stripes; 1 zucchini diced; 1 potato diced; 2 tbsp pepper paste or tomato paste; 3 tbsp olive oil; 3 tomatoes grated or 1 can of diced tomato processed in a blender; 1/3 cup water or vegetable stock; 1/3 cup parsley chopped; salt; black pepper; pepper flakes

(1)

Number of Servings: 4

Ingredients

1 medium onion, chopped3 cloves of garlic, sliced1 big eggplant or two medium ones, peeled lengthwise in stripes1 zucchini, diced1 potato, diced2 tbsp pepper paste or tomato paste3 tbsp olive oil3 tomatoes, grated or 1 can of diced tomato processed in a blender1/3 cup water or vegetable stock1/3 cup parsley, choppedsaltblack pepperpepper flakes

Directions

-Saute onions, garlic, and eggplant with olive oil on medium heat for 15 minutes.
-Add tomato/pepper paste, stir for 1-2 minutes.
-Add the rest of the ingredients except parsley. Cover and cook on low for 40-45 minutes.
-Sprinkle parley on top a minute or two before you turn it off.

Number of Servings: 4

Recipe submitted by SparkPeople user ERIKA00177.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 208.5
Total Fat: 10.9 g
Cholesterol: 0.0 mg
Sodium: 84.1 mg
Total Carbs: 27.0 g
Dietary Fiber: 6.7 g
Protein: 4.3 g

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Member Reviews

BRANDYKOU
For such a simple recipe, this really tastes delicious. I find myself making it often. I like to add a can of pinto beans for some extra protein and to make that full feeling last a little longer. Also great with a small slice of crusty Italian bread or something similar. - 1/10/10