Vegetarian

Eggplant and Zucchini Stew is for Dinner.

Eggplant and Zucchini Stew takes 10 minutes to prepare.

Eggplant and Zucchini Stew takes 45 minutes to cook.

Eggplant and Zucchini Stew makes 8 servings.

The ingredients for Eggplant and Zucchini Stew are:

1 eggplant and 2 zucchinis, cut into quarters (lengthwise) and thinly sliced
3 tbsp olive oil
1.5-2 cups red kidney beans
one 28 oz. can of crushed tomatoes
one package seitan (wheat protein)
salt, red pepper flakes or red crushed pepper, parsley

Here is how you make Eggplant and Zucchini Stew:

Quarter and thinly dice or slice 3 zucchinis and 1 eggplant. Sautee the eggplant slices in the 3 tbsp oil for 5-10 min. Add the zucchini and sautee (covered) for 20 min. Add the crushed tomatoes and kidney beans. Season to taste with salt, crushed red pepper and parsley. Continue cooking for about 10 min. Add the seitan (wheat protein-optional) diced into 0.5-1 inch cubes and heat through (5 min). Serve as is (or with a tbsp of sour cream, or shredded cheese, on top).Makes 8 1-cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user MDSSPARK.

The nutritional information for Eggplant and Zucchini Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 187.4

• Total Fat: 5.7 g
• Cholesterol: 0.0 mg
• Sodium: 464.1 mg
• Total Carbs: 24.5 g
• Dietary Fiber: 8.7 g
• Protein: 11.5 g

The dietary needs meet for Eggplant and Zucchini Stew is Vegetarian