eggplant black bean veggie stew

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 102.8
  • Total Fat: 2.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 203.8 mg
  • Total Carbs: 18.0 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.2 g

View full nutritional breakdown of eggplant black bean veggie stew calories by ingredient
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Number of Servings: 16


    2 med eggplant
    extra virgin olive oil
    1 large can crushed tomatoes

    1 med onion
    5 cloves of garlic
    3 med celery stalks
    1 large carrot
    2 T paprika
    2 t cumin
    4 small zucchini
    1.5 c corn kernals
    can black beans
    10 oil cured olives


cube eggplant 1"x1"
sprinkle with salt
drizzle with 1/2 T extra virgin olive oil
bake at 375 45 min
add can crushed tomatoes bake until bubbly

mean while
dice carrots, onion, slice garlic
saute on med stirring occasionally until tender
add paprika and cumin saute another 5 min
halve lengthwise zucchini and slice 1/4 inch thick
add to sauted veggies stir, saute for another 5
turn off heat and put on lid

in large 1 gal heavy soup pot
dump eggplant, tomato mixture and sauted veggies in pot

add corn, olives and black beans
bring back to bubble

serve hot or cold

Number of Servings: 16

Recipe submitted by SparkPeople user GAILNTHENSOME.

TAGS:  Fish | Dinner | Fish Dinner |

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