Dinner

eggplant black bean veggie stew is for Dinner.

eggplant black bean veggie stew takes several minutes to prepare.

eggplant black bean veggie stew takes several minutes to cook.

eggplant black bean veggie stew makes 16 servings.

The ingredients for eggplant black bean veggie stew are:

2 med eggplant
salt
extra virgin olive oil
1 large can crushed tomatoes

1 med onion
5 cloves of garlic
3 med celery stalks
1 large carrot
2 T paprika
2 t cumin
4 small zucchini
1.5 c corn kernals
can black beans
10 oil cured olives

Here is how you make eggplant black bean veggie stew:

cube eggplant 1"x1"sprinkle with saltdrizzle with 1/2 T extra virgin olive oilbake at 375 45 minadd can crushed tomatoes bake until bubblymean while dice carrots, onion, slice garlicsaute on med stirring occasionally until tender add paprika and cumin saute another 5 minhalve lengthwise zucchini and slice 1/4 inch thick add to sauted veggies stir, saute for another 5 turn off heat and put on lidin large 1 gal heavy soup potdump eggplant, tomato mixture and sauted veggies in potadd corn, olives and black beansbring back to bubbleserve hot or coldNumber of Servings: 16Recipe submitted by SparkPeople user GAILNTHENSOME.

The nutritional information for eggplant black bean veggie stew is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 102.8

• Total Fat: 2.8 g
• Cholesterol: 0.0 mg
• Sodium: 203.8 mg
• Total Carbs: 18.0 g
• Dietary Fiber: 5.3 g
• Protein: 4.2 g