Vegetarian

Eggplant, squash and veggie crumble stew is for Dinner.

Eggplant, squash and veggie crumble stew takes 20 minutes to prepare.

Eggplant, squash and veggie crumble stew takes 20 minutes to cook.

Eggplant, squash and veggie crumble stew makes 8 servings.

The ingredients for Eggplant, squash and veggie crumble stew are:

Olive Oil, 2 tbsp

Eggplant, fresh, 3 cup, cubes

Summer Squash, 1 medium

1 large orange bell pepper

Hunt's Diced Tomato with onion and garlic, 1 can

Garden fresh gourmet salsa sweet onion, 4 tbsp

onion powder, 1 tsp

Chili Powder, 1.5 tsp

Cumin (ground), 1 tsp\

Morning Star Meal Starters Grillers Recipe Crumbles (Veggie Crumbles), 1 package

Here is how you make Eggplant, squash and veggie crumble stew:

1. Heat oil in pan. Cut seeded bell pepper in small pieces (diced) and dice onion. Cook onion and peppers in pan until translucent (~5 mins).2. Peel and cube eggplant to yield ~3 cups.3. Cut squash in half and then dice.4. Add eggplant and squash to peppers and onion and continue cooking until eggplant is tender (~8 mins)5. Add canned tomatoes, chunky salsa and seasonings to mixture and continue to cook for another 3 to 5 mins).6. Add Veggie Crumbles and mix well. Cook until veggie crumbles are warmed through.Note: I added a couple of packets of Splenda to reduce the acidity of tomatoes.Serve warm as a stew or with rice or cornbread (rice and cornbread not include in nutritional calculation.Makes approximately 8 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user KAYEREADER.

The nutritional information for Eggplant, squash and veggie crumble stew is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 136.0

• Total Fat: 5.5 g
• Cholesterol: 0.0 mg
• Sodium: 345.2 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 4.2 g
• Protein: 8.9 g

The dietary needs meet for Eggplant, squash and veggie crumble stew is Vegetarian