Eggplant, Peppers and Tomatoe with Saffron

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 129.3
  • Total Fat: 4.8 g
  • Cholesterol: 0.0 mg
  • Sodium: 443.3 mg
  • Total Carbs: 19.6 g
  • Dietary Fiber: 5.3 g
  • Protein: 3.8 g

View full nutritional breakdown of Eggplant, Peppers and Tomatoe with Saffron calories by ingredient
Submitted by:


Number of Servings: 10

Ingredients

    3 tblsp extra virgin olive oil
    1 c chopped red pepper sweet
    2 c chopped green pepper bell
    6 c cubed eggplant
    3 cloves garlic put through press
    1 large (28 oz) diced muir glen tomatoes
    generous pinch of saffron threads (approx 1tsp)
    3/4 tsp salt
    1 1/4 c (small can drained) cooked garbanzo beans
    4 c green beans

Directions

In large heavy bottom pan
Saute the peppers in the olive oil until limp,
add the eggplant, salt and crushed garlic cloves
reduce heat to low and stir
cook slowly for 30 minutes stirring every 10 minutes
add the can of tomatoes and and saffron and continue cooking another 30 minutes or until the eggplant cubes are cooked through (they will become translucent)
add the garbanzo beans and green beans and cook until green beans are preferred tenderness

eat hot or cold



makes 10 1 1/2 c servings

Number of Servings: 10

Recipe submitted by SparkPeople user GAILNTHENSOME.

TAGS:  Fish | Dinner | Fish Dinner |

Rate This Recipe