Vegetarian

Eggplant and White Bean Stew is for Dinner.

Eggplant and White Bean Stew takes 5 minutes to prepare.

Eggplant and White Bean Stew takes 30 minutes to cook.

Eggplant and White Bean Stew makes 6 servings.

The ingredients for Eggplant and White Bean Stew are:

1 - large eggplant, peeled and cubed
1 - Medium Zucchini, slices and quartered, with peel,
1 med. stalk Celery, chopped
1 cup - White Canneloni Beans, drained and rinsed.
6 - cloves of Garlic - crushed and chopped.
1/4 cup - olive oil
1 cup -crushed tomatoes, drained
1/2 cup - vegetable stock
1 tbsp dried rosemary - crused fine
1 tsp dried oregano
salt to taste

Here is how you make Eggplant and White Bean Stew:

In a cast iron Creuset or large skillet,Saute Garlic, Celery, Rosemary and Oregano in Olive Oil on med-high heat until garlic just begins to show color.Toss in Eggplant and Zucchini in oil mixture until vegetables are coated with garlic and saute until eggplant begins to brownAdd tomatoes, beans and vegetable stock.Add salt to taste.Simmer on low heat for about 20 min.Serves six.Number of Servings: 6Recipe submitted by SparkPeople user GREENBUILDER.

The nutritional information for Eggplant and White Bean Stew is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 170.9

• Total Fat: 9.5 g
• Cholesterol: 0.0 mg
• Sodium: 480.4 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 5.3 g
• Protein: 4.7 g

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