Beef and Eggplant Stew

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 179.5
  • Total Fat: 5.1 g
  • Cholesterol: 27.2 mg
  • Sodium: 541.6 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 5.2 g
  • Protein: 13.6 g

View full nutritional breakdown of Beef and Eggplant Stew calories by ingredient
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Number of Servings: 10


    1 large eggplant (1-2 inch cubes, peeled)
    4 medium carrots, thick slices
    1 lbs beef stew
    3 cloves of garlic, minced
    1 large onion, chopped
    1 can diced tomato
    1 8 oz can tomato sauce
    1 tbsp soy sauce
    1/2 tsp salt
    1/2 tsp black pepper
    1 tsp chili powder
    1 can garbanzo beans
    1 cup water
    2 tbsp olive oil


Heat 1 tsp oil, brown the beef. Once done, take out the beef, and heat the rest of the oil. Add garlic and onion, cook for 3-4 minutes. Then add eggplant and carrots, mix well and let them cook for about 5 minutes. Add diced tomatoes, tomato sauce, soy sauce and seasonings. Mix well and cover. Let it rest for 10 minutes then add beef. Cover and let it rest for another 10 minutes. Add garbanzo beans and water. Lower the heat to simmer and cover the pot. Let it cook until the vegetables are tender. Take off the lid and let it cook until the stew thickens slightly.

Makes 10 servings

Number of Servings: 10

Recipe submitted by SparkPeople user CRAFTSNUT.

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Member Ratings For This Recipe

  • Very Good
    This was an excellent blending of flavors -- even with the adaptations I made (to suit our own tastebuds & use the crock-pot). A bit too thick for us; needed extra water -- even cooked in the crockpot! Will make it again (and keep our adaptations). - 1/28/12

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