Eggplant Stew (Total Weight 1961 g.)
 Recipe){kind=link}
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
Ingredients
-
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
Directions
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.
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.