Red Bean, Aubergine and Mixed Pepper Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 270.3
  • Total Fat: 6.7 g
  • Cholesterol: 5.1 mg
  • Sodium: 381.8 mg
  • Total Carbs: 47.3 g
  • Dietary Fiber: 11.3 g
  • Protein: 10.6 g

View full nutritional breakdown of Red Bean, Aubergine and Mixed Pepper Stew calories by ingredient
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Colourful, tasty and a great source of Vitamin C. Delicious! Colourful, tasty and a great source of Vitamin C. Delicious!
Number of Servings: 6


    Yellow Peppers (bell peppers), 6 pepper, large (3-3/4" long, 3" dia)
    Spanish Onion (with all nutri info) 1 Med onion serving, 2 serving
    Garlic, 6 cloves
    Butter, salted, 1 tbsp
    Cabbage, fresh, 1 head, small (about 4-1/2" dia)
    Cabbage, red, fresh, .5 head, large (about 5-1/2" dia)
    Aubergine, 200 gram(s)
    Napoli chopped tomatoe tinned, 800 gram(s)
    Salt, .75 tsp
    Olive Oil, 1.5 tbsp
    Lea & Perrins Worcester Sauce, 2 tsp
    Shao Xing Cooking Wine - 1 cup (50ml), .25 cup
    Pepper, black, .75 tbsp
    Cardamom, ground, 1.5 tsp
    Bay Leaf, 2.5 tsp, crumbled
    Lemon juice, .3 tbsp
    Bean, Adzuki, 1 cup
    l pint of water
    2 vegetable stock cubes


Cook the onions and garlic down in the butter and oil over a low heat and then add the remainder of the chopped vegetables. Once the vegetables have taken on some of the oil and released some of their water then add the chopped tomatoes. Transfer to a pressure cooker and add the remainder of the ingredients. Bring to boil. Put the lid on the pressure cooker and let cook for a further hour on a low heat. Best if left to stand for a few hours.

Number of Servings: 6

Recipe submitted by SparkPeople user NEILJHK.

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