Eggplant and Zucchini Stew

1 eggplant and 2 zucchinis, cut into quarters (lengthwise) and thinly sliced
3 tbsp olive oil
1.5-2 cups red kidney beans
one 28 oz. can of crushed tomatoes
one package seitan (wheat protein)
salt, red pepper flakes or red crushed pepper, parsley

Quarter and thinly dice or slice 3 zucchinis and 1 eggplant. Sautee the eggplant slices in the 3 tbsp oil for 5-10 min. Add the zucchini and sautee (covered) for 20 min. Add the crushed tomatoes and kidney beans. Season to taste with salt, crushed red pepper and parsley. Continue cooking for about 10 min. Add the seitan (wheat protein-optional) diced into 0.5-1 inch cubes and heat through (5 min). Serve as is (or with a tbsp of sour cream, or shredded cheese, on top).

Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user MDSSPARK.