Eggplant & Black Bean Stew
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
Ingredients
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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
Directions
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.
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.
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