Eggplant Stew

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 256.8
  • Total Fat: 10.7 g
  • Cholesterol: 57.4 mg
  • Sodium: 970.5 mg
  • Total Carbs: 12.5 g
  • Dietary Fiber: 4.8 g
  • Protein: 24.8 g

View full nutritional breakdown of Eggplant Stew calories by ingredient



Number of Servings: 6

Ingredients


    1 tablespoon vegetable oil
    1 medium onion, chopped
    1 pound ground beef
    1 clove garlic, crushed
    1 pound eggplant, diced
    3/4 cup sliced carrots
    3/4 cup sliced celery
    2 (14.5 ounce) cans Italian diced
    tomatoes, drained
    2 (14 ounce) cans beef broth
    1/2 teaspoon ground nutmeg
    1 teaspoon salt
    1/2 teaspoon ground black pepper
    2 teaspoons chopped fresh parsley
    1/2 cup grated Parmesan cheese (optional)

Directions

Heat the oil in a skillet over medium heat, and cook the onion, beef, and garlic until beef is evenly brown. Drain grease, and mix in eggplant, carrots, celery, and tomatoes. Pour in beef broth. Mix in sugar, and season with nutmeg, salt, and pepper. Cook and stir until heated through. Top with cheese.

Serving Size: 6 bowls

Number of Servings: 6

Recipe submitted by SparkPeople user IDEZINE58.