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Eggplant, Peppers and Tomatoe with Saffron is for Dinner.

Eggplant, Peppers and Tomatoe with Saffron takes several minutes to prepare.

Eggplant, Peppers and Tomatoe with Saffron takes several minutes to cook.

Eggplant, Peppers and Tomatoe with Saffron makes 10 servings.

The ingredients for Eggplant, Peppers and Tomatoe with Saffron are:

3 tblsp extra virgin olive oil
1 c chopped red pepper sweet
2 c chopped green pepper bell
6 c cubed eggplant
3 cloves garlic put through press
1 large (28 oz) diced muir glen tomatoes
generous pinch of saffron threads (approx 1tsp)
3/4 tsp salt
1 1/4 c (small can drained) cooked garbanzo beans
4 c green beans

Here is how you make Eggplant, Peppers and Tomatoe with Saffron:

In large heavy bottom pan Saute the peppers in the olive oil until limp,add the eggplant, salt and crushed garlic clovesreduce heat to low and stircook slowly for 30 minutes stirring every 10 minutesadd the can of tomatoes and and saffron and continue cooking another 30 minutes or until the eggplant cubes are cooked through (they will become translucent)add the garbanzo beans and green beans and cook until green beans are preferred tendernesseat hot or coldmakes 10 1 1/2 c servingsNumber of Servings: 10Recipe submitted by SparkPeople user GAILNTHENSOME.

The nutritional information for Eggplant, Peppers and Tomatoe with Saffron is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 129.3

• Total Fat: 4.8 g
• Cholesterol: 0.0 mg
• Sodium: 443.3 mg
• Total Carbs: 19.6 g
• Dietary Fiber: 5.3 g
• Protein: 3.8 g