Eggplant Stew with Bison

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 293.5
  • Total Fat: 9.9 g
  • Cholesterol: 46.9 mg
  • Sodium: 641.1 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 7.4 g
  • Protein: 24.5 g

View full nutritional breakdown of Eggplant Stew with Bison calories by ingredient
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We modified another Spark recipe to add more protein and make it a main dish. We modified another Spark recipe to add more protein and make it a main dish.
Number of Servings: 6


    *Bison Meat, 1 lb - browned
    Eggplant, fresh, 1 eggplant, unpeeled (approx 1-1/4 lb -- cut into 1" chunks
    Zucchini, baby, 2 medium -- cut into 1" chunks
    *Summer Squash, 2 medium -- cut into 1" chunks
    Onions, raw, 1 medium (2-1/2" dia) -- choppepd
    Garlic, 2 cloves -- diced
    Chickpeas (garbanzo beans), 1 can
    Stewed Tomatoes, 1 can
    Pacific Natural Foods Beef Broth, 12 oz. can
    Hot Pepper Sauce, 1 tsp
    *Crushed Red Pepper, 0.5 tsp
    Olive Oil, 3 tbsp
    Mushrooms, canned, 8 oz can (or use fresh if you have them)


Cut up eggplant, zucchini and summer squash. Drizzle with 2-3 T. olive oil and season with salt & pepper. (I used a pepper blend mix that I get locally). Oven roast for 45 min. at 350 degrees. About 15 minutes before veggies are done, brown bison, onion and garlic. When veggies are done, add to bison mixture, and add remaining ingredients. Simmer about 20 minutes until everything is tender.

Makes 6 generous servings (about 2 C. each)
Serve with a hearty whole wheat bread for a complete meal.

Number of Servings: 6

Recipe submitted by SparkPeople user FATMAC4.

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