Eggplant and White Bean Stew
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 170.9
- Total Fat: 9.5 g
- Cholesterol: 0.0 mg
- Sodium: 480.4 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 5.3 g
- Protein: 4.7 g
View full nutritional breakdown of Eggplant and White Bean Stew calories by ingredient
Introduction
A simple recipe to serve at a dinner party with warmed pita bread. Can be served hot or cold, but best slightly warm. A simple recipe to serve at a dinner party with warmed pita bread. Can be served hot or cold, but best slightly warm.Number of Servings: 6
Ingredients
-
1 - large eggplant, peeled and cubed
1 - Medium Zucchini, slices and quartered, with peel,
1 med. stalk Celery, chopped
1 cup - White Canneloni Beans, drained and rinsed.
6 - cloves of Garlic - crushed and chopped.
1/4 cup - olive oil
1 cup -crushed tomatoes, drained
1/2 cup - vegetable stock
1 tbsp dried rosemary - crused fine
1 tsp dried oregano
salt to taste
Directions
In a cast iron Creuset or large skillet,
Saute Garlic, Celery, Rosemary and Oregano in Olive Oil on med-high heat until garlic just begins to show color.
Toss in Eggplant and Zucchini in oil mixture until vegetables are coated with garlic and saute until eggplant begins to brown
Add tomatoes, beans and vegetable stock.
Add salt to taste.
Simmer on low heat for about 20 min.
Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user GREENBUILDER.
Saute Garlic, Celery, Rosemary and Oregano in Olive Oil on med-high heat until garlic just begins to show color.
Toss in Eggplant and Zucchini in oil mixture until vegetables are coated with garlic and saute until eggplant begins to brown
Add tomatoes, beans and vegetable stock.
Add salt to taste.
Simmer on low heat for about 20 min.
Serves six.
Number of Servings: 6
Recipe submitted by SparkPeople user GREENBUILDER.