Vegetarian

Morrocan Eggplant Stew is for Dinner.

Morrocan Eggplant Stew takes 15 minutes to prepare.

Morrocan Eggplant Stew takes 75 minutes to cook.

Morrocan Eggplant Stew makes 8 servings.

The ingredients for Morrocan Eggplant Stew are:

1 tbsp olive oil
1/2 large red onion, chopped
1 garlic clove, pressed
8 oz. sliced mushrooms
1 can Progresso tomato rotini soup
1/2 tsp Curry powder
1/2 tsp cumin
1/8 tsp turmeric
1/8 tsp freshly ground pepper
1/2 tsp salt
1 cinnamon stick
1 eggplant (about 1.5 lbs.), chopped into 1-in,. cubes
4 large zucchini, sliced
1 15. oz. can chickpeas

Here is how you make Morrocan Eggplant Stew:

Makes 8 servings.Heat olive oil over medium heat in a large stock pot. Add garlic and onion, cover, and cook for 7 minutes. Add mushrooms and cook, covered, for another 7 minutes. Add tomatoes, curry powder, cumin, turmeric, pepper, salt, and cinnamon stick. When mixture comes to a boil, add eggplant. Reduce heat and simmer, covered, for 30 minutes. Add zucchini and chickpeas, and cook, covered, for an additional 30 minutes. Remove cinnamon stick before serving.Number of Servings: 8Recipe submitted by SparkPeople user SPWHITESTONE.

The nutritional information for Morrocan Eggplant Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 185.6

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 449.3 mg
• Total Carbs: 34.2 g
• Dietary Fiber: 8.3 g
• Protein: 8.8 g

The dietary needs meet for Morrocan Eggplant Stew is Vegan