Appetizers / Soups / Salads

Eggplant Stew with Bison is for Dinner.

Eggplant Stew with Bison takes 30 minutes to prepare.

Eggplant Stew with Bison takes 65 minutes to cook.

Eggplant Stew with Bison makes 6 servings.

The ingredients for Eggplant Stew with Bison are:

*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)

Here is how you make Eggplant Stew with Bison:

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: 6Recipe submitted by SparkPeople user FATMAC4.

The nutritional information for Eggplant Stew with Bison is:

• 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