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Eggplant and Black Bean Stew

Hearty dinner ready in 40 minutes! Enjoy this delicious stew packed with eggplant, zucchini and black beans.

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Prep Time 15 min
Total Time 40 min
Servings 4

Ingredients

1: tablespoon olive or vegetable oil

1: large onion, chopped (1 cup)

1: medium green bell pepper, cut into 1-inch pieces

2: cups 1-inch pieces eggplant (3/4 pound)

1/2: cup water

1/4: teaspoon salt

1: medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)

2: cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained

1: can (15 ounces) black beans, rinsed and drained

: Shredded Parmesan cheese, if desired

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Directions

1 Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
2 Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle each serving with cheese.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 220
Calories from Fat: 45),

% Daily Value

Total Fat: 5g; 5%
(Saturated Fat 1g, 1% ),
Cholesterol: 0mg; 0%;
Sodium: 710mg; 710%;
Total Carbohydrate: 43g; 43%
(Dietary Fiber 11g 11% ),
Protein: 12g; 12%

% Daily Value*:

Exchanges:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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Posted 9/17/2011 9:42:15 PM REPORT ABUSE Hintze said:

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A great cool summer evening meal and a greater way to use up some of my garden vegetables. We don't have a lot of tomatoes this year but bet you could use fresh tomatoes and herbs if available.

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