Italian eggplant stew

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 351.7
  • Total Fat: 11.6 g
  • Cholesterol: 37.6 mg
  • Sodium: 398.2 mg
  • Total Carbs: 38.7 g
  • Dietary Fiber: 7.3 g
  • Protein: 23.7 g

View full nutritional breakdown of Italian eggplant stew calories by ingredient


Introduction

This recipe is a basic meatball mixture combined with some very healthy vegetables and can be served by itself, or with Brown rice or you can even serve it with Whole Wheat Pasta. This is not added in to the ingredients so it would change the nutritional value. This recipe is a basic meatball mixture combined with some very healthy vegetables and can be served by itself, or with Brown rice or you can even serve it with Whole Wheat Pasta. This is not added in to the ingredients so it would change the nutritional value.
Number of Servings: 4

Ingredients

    8 oz of 93% lean ground beef
    1 C bread crumbs
    4T parsley
    2 tsp garlic
    1/4 C egg beaters
    2T chopped onion
    1 C chopped Eggplant
    1 C chopped Zucchini
    1 Medium Summer Squash
    1C Tomato sauce ( w/ or without tidbits )
    1C Cherry Tomato
    1/4 C Parmesan Cheese
    1T Enova Oil

Directions

Mix the bread crumbs, eggs, parsley,garlic,onion and ground beef and mix it together. Spray a pan with pam and cook the meatball mixture till meat is golden brown, then set aside. Using the same pan, put a little bit of enova oil in the bottom and then add all the vegetables except cherry tomatoes. Let that cook until they are tender and then put the meat mixture back in the pan, then add the cherry tomatoes to the mixture when they are cooked through ( about 5 minutes) then sprinkle some parmesan cheese over the top and serve. This makes about 4- 2oz servings

Number of Servings: 4

Recipe submitted by SparkPeople user PWRHSE2.