Italian

Eggplant-Tomato Stew is for Dinner.

Eggplant-Tomato Stew takes 10 minutes to prepare.

Eggplant-Tomato Stew takes 60 minutes to cook.

Eggplant-Tomato Stew makes 3 servings.

The ingredients for Eggplant-Tomato Stew are:

* Tomatoes-Hunt's Diced Sweet Onion, 1.5 cup
* Eggplant, fresh, 1 eggplant, unpeeled
* Light Cream .25 cup
* Garlic, 3 cloves
* Chicken Broth, .333 cup
* Bread crumbs, dry, grated, plain, .25 cup
* Olive Oil, 4 tbs
* Parmesan Cheese, grated, .25 cup

Here is how you make Eggplant-Tomato Stew:

Cube eggplant, cutting off excess seeds. Mince garlic and sauté with eggplant,olive oil and bread crumbs in a dutch oven for 5-10 minutes. Add all other ingredients (except for light cream) to pot, cover and simmer for at least an hour. Eggplant should be pretty much disintegrated. Remove from heat and stir in light cream. Add salt and pepper to taste. Serve over pasta or eat plain.Number of Servings: 3Recipe submitted by SparkPeople user JEA135.

The nutritional information for Eggplant-Tomato Stew is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 180.1

• Total Fat: 5.0 g
• Cholesterol: 13.5 mg
• Sodium: 742.7 mg
• Total Carbs: 29.5 g
• Dietary Fiber: 6.0 g
• Protein: 6.0 g

Eggplant-Tomato Stew is Italian cuisine.

The dietary needs meet for Eggplant-Tomato Stew is Low Fat