EGP: Eggplant and Tomato Stew
Source of Recipe
"One-dish Meals" by American Heart Association
Vegetable oil spray
1 medium onion -- chopped
1 medium bell pepper* -- cut into 1-inch pieces
1 can diced tomatoes** -- undrained
-- (14.5 ounce)
8 ounces eggplant -- peeled and diced
-- (about 1 small)
8 ounces whole button mushrooms -- quartered
1/2 cup red wine or water
1 1/2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon ground allspice
1/4 teaspoon cayenne (optional)
1 can dark kidney beans -- rinsed and
-- drained (15 ounces)
4 ounces dried rotini
1 tablespoon olive oil (extra virgin preferred)
1/2 teaspoon salt
* Use red, yellow or green bell peppers
** No-salt preferred, with green peppers and onions
Heat a Dutch oven over medium high heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Cook the onion and bell pepper for 3 to 4 minutes, or until translucent, stirring occasionally.
Stir in the undrained tomatoes, eggplant, mushrooms, wine, sugar, cinnamon, cumin, allspice, and cayenne. Increase the heat to high. Bring to a boil. Reduce the heat and simmer, covered for 30 minutes, or until the eggplant is very tender.
Stir in the beans and rotini. Simmer for 10 minutes, or until tender. Remove from the heat. Stir in the oil and salt.
Per serving:
Calories 339, total fat 4.5g, cholesterol 0 mg, sodium 346 mg, carbohydrates 60g, fiber 10 g, sugar 16g, protein 14 g
Categories: Vegetables
Recipe typed for you by Judi Mae Phelps
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