Mexican

Eggplant and Black Bean Stew is for Soup.

Eggplant and Black Bean Stew takes 15 minutes to prepare.

Eggplant and Black Bean Stew takes 30 minutes to cook.

Eggplant and Black Bean Stew makes 7 servings.

The ingredients for Eggplant and Black Bean Stew are:

1 medium Eggplant
3/4 tsp Garlic salt
2 tbsp Olive oil
6 cloves Garlic
1/2 medium Onion
1 cup Red bell pepper
1/2 Jalapeno pepper
1 1/2 cup Corn, frozen
1 tbsp Cumin
2 tsp Chili powder
1 tsp Paprika
1 can Whole peeled tomatoes
1 1/2 cup Black beans, cooked

Here is how you make Eggplant and Black Bean Stew:

Slice eggplant and sprinkle with garlic salt. Place between paper towels and press liquid while preparing stew.Saute garlic, onions, bell pepper, jalapeno and frozen corn in olive oil.When onions are translucent add eggplant and spices. Cook till tender 5-8 minutes.Puree tomatoes and tomato paste. Add tomatoes and black beans.Bring to boil. Lower heat and simmer 5 minutes.Makes 7 1-cup servings.Number of Servings: 7Recipe submitted by SparkPeople user KTHRNBRKS.

The nutritional information for Eggplant and Black Bean Stew is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 176.8

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 315.8 mg
• Total Carbs: 30.0 g
• Dietary Fiber: 8.9 g
• Protein: 6.8 g

Eggplant and Black Bean Stew is Mexican cuisine.

The dietary needs meet for Eggplant and Black Bean Stew is Vegan