Vegetarian

kale eggplant stew takes several minutes to prepare.

kale eggplant stew takes several minutes to cook.

kale eggplant stew makes 4 servings.

The ingredients for kale eggplant stew are:

1 large onion
1 cup diced eggplant
2 cups sliced mushrooms
4 cups kale chopped
1 can tomatoes (3 cups)
1 tbs. olive oil
1 tsp fennel seeds
1 tbs rosemary

Here is how you make kale eggplant stew:

fry onion, mushrooms and eggplant in the oil in a shallow pot. add fresh rosemary and fennel, cook until some of the liquid is gone. add kale and tomatoes, cover and simmer until your rice is ready!not exciting, but i needed to figure out the calories of the meal, so figured I'd share it. makes 4 big portions (2 cups each).Number of Servings: 4Recipe submitted by SparkPeople user ZOE1239.

The nutritional information for kale eggplant stew is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 153.2

• Total Fat: 4.7 g
• Cholesterol: 0.0 mg
• Sodium: 47.7 mg
• Total Carbs: 26.3 g
• Dietary Fiber: 7.2 g
• Protein: 6.3 g