Eggplant Stew

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Eggplant Stew

4.2 of 5 (114)
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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 61.6
  • Total Fat: 1.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 110.0 mg
  • Total Carbs: 11.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.2 g

View full nutritional breakdown of Eggplant Stew calories by ingredient
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Introduction

2 cups of this stew makes a filling and nutrutious lunch. 2 cups of this stew makes a filling and nutrutious lunch.
Number of Servings: 10

Ingredients

    1 eggplant (1 and 1/2 pounds), cut in 2 inch cubes (approximately) ; the eggplant can be either peeled or unpeeled. the recipe works either way.
    3-4 zucchini, sliced
    2-3 summer squash, sliced
    sliced mushrooms (8 oz.)
    garlic crushed ( 1 teaspoon)
    1 large onion, chopped coarse
    1 can of diced tomatoes (15 oz.)
    olive oil (1 tablespoon)
    1 can of chickpeas (optional)
    salt
    pepper to taste
    1 tablespoon of Szechuan sauce or chili powder if desired

Directions

In a large pot (about 10-12 quarts) add oilve oil, garlic and onion. Cover and cook under medium flame about 5-10 minutes, then add mushrooms. Continue cooking, 5-10 minutes, and add tomatoes.
When the mixture begins to bubble add eggplant, reduce heat and simmer for about 45 minutes, then add the zucchini and the squash. Continue cooking for approximately 30 minutes longer until all the vegetables are tender. Add chickpeas and spices.

Number of Servings: 10

Recipe submitted by SparkPeople user REVASEAN.

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Member Ratings For This Recipe


  • Incredible!
    13 of 14 people found this review helpful
    I made this today and wow, it was incredible. Maybe you should add that during the first 10-20 minutes frequent stirring is required because the onions and mushrooms don't generate enough fluids so they could be left alone. I didn't have any chili seasoning, so I used chipotle seasoning instead. - 9/16/07

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  • Very Good
    9 of 10 people found this review helpful
    I was pleasantly surprised! I added .5 tsp. crushed red pepper. I oven roasted the veggies as suggested; there was very little liquid when I combined all the ingredients, so I added 1 can of beef broth. Very nice change of pace dinner! We'll add ground bison next time for more protein. - 1/3/10

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  • Very Good
    8 of 8 people found this review helpful
    This is one of my favorite dishes to make! I use Diced Canned tomatoes with Italian Seasonings (basil, oregano, &garlic) for those who don't care for the heat of Szechuan sauce. In the summer I dont saute this I just throw it all in the microwave & cook until tender. - 6/9/09

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  • Very Good
    8 of 8 people found this review helpful
    Made this last night for dinner. It makes a huge pot of stew, very low in calories and very filling. It was really tasty and I will definitely make it again. My only change was adding a hatch pepper with the onions instead of the spices at the end. I'm looking forward to the leftovers today. - 1/12/09

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  • Incredible!
    7 of 7 people found this review helpful
    While it tastes 4-star good, I gave it 5-stars because it is so low-cal AND filling. I sprinkled smoked paprika and chipotle chile powder in my bowl before eating. Gave it a hearty "comfort food" flavor. - 1/4/10

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