Morrocan Eggplant Stew

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 185.6
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 449.3 mg
  • Total Carbs: 34.2 g
  • Dietary Fiber: 8.3 g
  • Protein: 8.8 g

View full nutritional breakdown of Morrocan Eggplant Stew calories by ingredient
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A hearty stew with plenty of fresh vegetables and delicious middle-eastern spices. A hearty stew with plenty of fresh vegetables and delicious middle-eastern spices.
Number of Servings: 8


    1 tbsp olive oil
    1/2 large red onion, chopped
    1 garlic clove, pressed
    8 oz. sliced mushrooms
    1 can Progresso tomato rotini soup
    1/2 tsp Curry powder
    1/2 tsp cumin
    1/8 tsp turmeric
    1/8 tsp freshly ground pepper
    1/2 tsp salt
    1 cinnamon stick
    1 eggplant (about 1.5 lbs.), chopped into 1-in,. cubes
    4 large zucchini, sliced
    1 15. oz. can chickpeas


Makes 8 servings.

Heat olive oil over medium heat in a large stock pot. Add garlic and onion, cover, and cook for 7 minutes. Add mushrooms and cook, covered, for another 7 minutes. Add tomatoes, curry powder, cumin, turmeric, pepper, salt, and cinnamon stick. When mixture comes to a boil, add eggplant. Reduce heat and simmer, covered, for 30 minutes. Add zucchini and chickpeas, and cook, covered, for an additional 30 minutes. Remove cinnamon stick before serving.

Number of Servings: 8

Recipe submitted by SparkPeople user SPWHITESTONE.

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