Eggplant Stew (Total Weight 1961 g.)

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 708.4
  • Total Fat: 10.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 3,136.7 mg
  • Total Carbs: 150.9 g
  • Dietary Fiber: 37.0 g
  • Protein: 27.4 g

View full nutritional breakdown of Eggplant Stew (Total Weight 1961 g.) calories by ingredient

Number of Servings: 1


    241 g eggplant, peeled and cubed (3c)
    344g red pepper, 1" strips or chunks (3c)
    1/4c water
    1/2 t salt
    1t oilce oil
    245g onions, chopped (2c)
    308g summer squash, havled lengthwise and thinly sliced (2 med)
    26g garlic, minced
    1 t each: basil, oregano,
    1/2 t dried dill weed
    1/4 t pepper
    809g diced no salt tomatoes (28oz can)
    414 g tomato sauce (14oz cans)
    Dried mushrooms, reconstituted


Place eggplant in microwave safe bowl with water and salt, Cover and microwave @ high for 8 minutes
Heat olive oil and 1/4 c chicken broth over med high heat. Add peppers, onion, garlicand summer squash; saute till onion is tender about 8 minutes.
Add cookked eggplant, spices , diced toms and sauce; cook 8 minutes or till veggies are tneder.

Serve with spaghetti squash, couscous,. sprinkle with cheese if desired.

Serving Size: 1 serving

Number of Servings: 1

Recipe submitted by SparkPeople user AWS1965.

TAGS:  Vegetarian Meals |