Eggplant-Tomato Stew with Garbanzo Beans
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 258.3
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 1,105.1 mg
- Total Carbs: 52.1 g
- Dietary Fiber: 14.7 g
- Protein: 11.9 g
View full nutritional breakdown of Eggplant-Tomato Stew with Garbanzo Beans calories by ingredient
Introduction
Eggplant Stew Eggplant StewNumber of Servings: 6
Ingredients
-
1 medium eggplant-cut in 1/2" cubes
2 cups chopped tomato
1 cup sliced carrots
16 ounces garbanzo beans- drained
16 ounces red kidney beans, canned-rinsed and drained
1 cup chopped onion
1 cup chopped celery
4 cloves garlic-minced
3 cups vegetable broth
6 oz tomato paste
1 tsp dried oregano
1 tsp dried basil
1 tsp black pepper
1 tsp crushed red pepper
1 bay leaf
Directions
For Crock Pot
Serves 6
DIRECTIONS:
In a 3.5,4 or 5 quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
Combine vegetable broth, tomatoe paste, oragano, basil, black pepper, crushed red pepper and bay leaf. Por over vegetables.
Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.
Number of Servings: 6
Recipe submitted by SparkPeople user ADENANKATIE.
Serves 6
DIRECTIONS:
In a 3.5,4 or 5 quart crockpot, combine eggplant, tomatoes, carrots, garbanzo beans, kidney beans, onion, celery and garlic.
Combine vegetable broth, tomatoe paste, oragano, basil, black pepper, crushed red pepper and bay leaf. Por over vegetables.
Cover; cook on low-heat setting for 7-8 hours or on high-heat setting for 3 1/2 to 4 hours. Discard bay leaf.
Number of Servings: 6
Recipe submitted by SparkPeople user ADENANKATIE.