Italian

Italian Eggplant Stew/Sauce is for Dinner.

Italian Eggplant Stew/Sauce takes 15 minutes to prepare.

Italian Eggplant Stew/Sauce takes 45 minutes to cook.

Italian Eggplant Stew/Sauce makes 8 servings.

The ingredients for Italian Eggplant Stew/Sauce are:

1 whole eggplant chopped
2 cans diced tomatoes
1 small can tomato sauce
1 small can chopped olives (or whole for chunky look)
3 cloves garlic (or more)
1Tbtsp. Italian herbs
1 tsp. salt

Here is how you make Italian Eggplant Stew/Sauce:

Dice Eggplant and put in large pot with lid. Add can of chopped black olives (tiny can), two cans diced tomatoes, one can plain tomato sauce, generous Italian spices, garlic (chopped or smashed) and tsp. salt. Let simmer on low for about 45 minutes covered. This will be very dry at first. Don't add water or oil. The eggplant will give off lots of water to make sauce. Serve plain or over whole wheat pasta. Also good on pizza. If you like a chunkier look, use whole olives instead of chopped.Number of Servings: 8Recipe submitted by SparkPeople user DIET2GO.

The nutritional information for Italian Eggplant Stew/Sauce is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 90.2

• Total Fat: 2.3 g
• Cholesterol: 0.0 mg
• Sodium: 1,204.8 mg
• Total Carbs: 15.5 g
• Dietary Fiber: 3.6 g
• Protein: 0.9 g

Italian Eggplant Stew/Sauce is Italian cuisine.

The dietary needs meet for Italian Eggplant Stew/Sauce is Low Fat