Slow Cooker

Eggplant Okra Zucchini Chick Pea Tomato Corn Stew is for Soup.

Eggplant Okra Zucchini Chick Pea Tomato Corn Stew takes 30 minutes to prepare.

Eggplant Okra Zucchini Chick Pea Tomato Corn Stew takes 20 minutes to cook.

Eggplant Okra Zucchini Chick Pea Tomato Corn Stew makes 1 servings.

The ingredients for Eggplant Okra Zucchini Chick Pea Tomato Corn Stew are:

2 eggplant, unpeeled (approx 1-1 Eggplant, fresh
1 cup, sliced Zucchini
1 cup Chick Peas
2 cup slices Okra
5 tbsp Extra Virgin Olive Oil
2 medium whole (2-3/5" dia) Tomatoes, red, ripe, raw, year round average
1 cup 365 Organic Diced Tomatoes
1 cup, chopped Onions, raw
4 clove Garlic
1 serving 1 Med. Green Bell Pepper
1 cup kernels Yellow Sweet Corn, Frozen
1 tsp Oregeno (by CHALIGAL155)
1 tsp Thyme, ground
1 tsp Pepper, black
1 tsp Cumin seed

Here is how you make Eggplant Okra Zucchini Chick Pea Tomato Corn Stew:

Combine ingredients in a pot. Cook for 20 minutes.Serving Size: Makes 10 1 Cup ServinfsNumber of Servings: 1Recipe submitted by SparkPeople user JAMELDER.

The nutritional information for Eggplant Okra Zucchini Chick Pea Tomato Corn Stew is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 1,642.7

• Total Fat: 79.9 g
• Cholesterol: 0.0 mg
• Sodium: 551.9 mg
• Total Carbs: 221.1 g
• Dietary Fiber: 65.6 g
• Protein: 46.1 g

The dietary needs meet for Eggplant Okra Zucchini Chick Pea Tomato Corn Stew is Vegetarian