Eggplant and White Bean Stew
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 - large eggplant, peeled and cubed1 - Medium Zucchini, slices and quartered, with peel,1 med. stalk Celery, chopped1 cup - White Canneloni Beans, drained and rinsed.6 - cloves of Garlic - crushed and chopped.1/4 cup - olive oil1 cup -crushed tomatoes, drained1/2 cup - vegetable stock1 tbsp dried rosemary - crused fine1 tsp dried oreganosalt to taste
In a cast iron Creuset or large skillet,
Saute Garlic, Celery, Rosemary and Oregano in Olive Oil on med-high heat until garlic just begins to show color.
Toss in Eggplant and Zucchini in oil mixture until vegetables are coated with garlic and saute until eggplant begins to brown
Add tomatoes, beans and vegetable stock.
Add salt to taste.
Simmer on low heat for about 20 min.
Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user GREENBUILDER.
Saute Garlic, Celery, Rosemary and Oregano in Olive Oil on med-high heat until garlic just begins to show color.
Toss in Eggplant and Zucchini in oil mixture until vegetables are coated with garlic and saute until eggplant begins to brown
Add tomatoes, beans and vegetable stock.
Add salt to taste.
Simmer on low heat for about 20 min.
Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user GREENBUILDER.
Nutritional Info Amount Per Serving
- Calories: 170.9
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 480.4 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.3 g
- Protein: 4.7 g
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