Eggplant & Black Bean Stew

4.8 of 5 (6)
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • Amount Per Serving
  • Calories: 176.8
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 315.8 mg
  • Total Carbs: 30.0 g
  • Dietary Fiber: 8.9 g
  • Protein: 6.8 g

View full nutritional breakdown of Eggplant & Black Bean Stew calories by ingredient

Number of Servings: 7


    1 medium Eggplant
    3/4 tsp Garlic salt
    2 tbsp Olive oil
    6 cloves Garlic
    1/2 medium Onion
    1 cup Red bell pepper
    1/2 Jalapeno pepper
    1 1/2 cup Corn, frozen
    1 tbsp Cumin
    2 tsp Chili powder
    1 tsp Paprika
    1 can Whole peeled tomatoes
    1 1/2 cup Black beans, cooked


Slice eggplant and sprinkle with garlic salt. Place between paper towels and press liquid while preparing stew.
Saute garlic, onions, bell pepper, jalapeno and frozen corn in olive oil.
When onions are translucent add eggplant and spices. Cook till tender 5-8 minutes.
Puree tomatoes and tomato paste.
Add tomatoes and black beans.
Bring to boil. Lower heat and simmer 5 minutes.
Makes 7 1-cup servings.

Number of Servings: 7

Recipe submitted by SparkPeople user KTHRNBRKS.

Member Ratings For This Recipe

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    Very Good
    I didnt have corn but it turned out good anyway :) - 9/19/11

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    This was really good !! My family enjoyed it as well. I did add red pepper flakes instead of the jalapeno. I also added about a 1/2 cup of white wine which really enhanced the flavors!! - 9/13/11

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    this looks so good, going to make this for my little family sunday - think I will omit the jalepeno pepper and add some cayenne and greens instead :) yummy! - 3/30/11

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    Very good! Tasty but easy. - 8/11/08

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    Really good. Instead of the whole tomatoes, I used a can of Rotel tomatoes... I used some different spices as well.. but will be making this again! YUM! - 4/23/08