Vegetarian

Eggplant, tomato and black bean stew takes 10 minutes to prepare.

Eggplant, tomato and black bean stew takes 90 minutes to cook.

Eggplant, tomato and black bean stew makes 12 servings.

The ingredients for Eggplant, tomato and black bean stew are:

4 cup, cubes Eggplant, fresh
1 large Onions, raw
7 serving Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano
2 tsp Mrs. Dash (R) Original Blend
4 serving Garlic, Minced, Spice World (garlic,water,phosphoric acid) (by HANSOMEBOY)
4 cup Spinach, fresh
2 cup Beans, black
2 serving Bay leaves dried (serving size 1 leave) (by BMAKEDA)
1 tsp Pepper, black
1 tsp Salt - Table - 1 tsp. (by MIKNMEG)
4 cup (8 fl oz) Water, tap

Here is how you make Eggplant, tomato and black bean stew:

Crockpot dried black beans and spices with water on high for 4 hours. Add all other ingredients and cook until tender (about 30 minutes on high).Serving Size: 1 cupNumber of Servings: 12Recipe submitted by SparkPeople user KJACOBS1111.

The nutritional information for Eggplant, tomato and black bean stew is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 82.4

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 811.5 mg
• Total Carbs: 17.5 g
• Dietary Fiber: 5.2 g
• Protein: 3.3 g