Vegetarian

Eggplant and Tomato Stew takes 10 minutes to prepare.

Eggplant and Tomato Stew takes 30 minutes to cook.

Eggplant and Tomato Stew makes 8 servings.

The ingredients for Eggplant and Tomato Stew are:

1 medium (2-1/2" dia) Onions, raw
1 eggplant, unpeeled (approx 1-1 Eggplant, fresh
2 medium whole (2-3/5" dia) Red Ripe Tomatoes
2 cup Tomato Sauce
2.5 cup, sliced Zucchini
3 cup, pieces or slices Mushrooms, fresh
3 stalk, large (11"-12" long) Celery, raw
1 serving 1 Med. Green Bell Pepper
5 clove Garli2 tbsp Olive Oil

Here is how you make Eggplant and Tomato Stew:

Prep veggies by dicing onion, celery, bell pepper, garlic, and mushrooms. Chop zucchini and whole eggplant into small cubes.Saute onion over medium heat until translucent. Add remaining veggies and cook in large pot over medium heat in 2 tablespoons of oil of choice (I chose olive oil). Cook until veggies are soft. Add the tomato sauce and reduce heat to a simmer. Season with spices of choice. I recommend salt, smoked paprika, cayenne, black pepper and a Morrocan seasoning blend. Simmer for 20 minutes. Eat plain or serve over rice.Serving Size: makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user ACISSIA.

The nutritional information for Eggplant and Tomato Stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 104.1

• Total Fat: 3.9 g
• Cholesterol: 0.0 mg
• Sodium: 350.1 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 5.0 g
• Protein: 3.5 g

The dietary needs meet for Eggplant and Tomato Stew is Vegan