Eggplant and Black Bean Stew

Eggplant and Black Bean Stew

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

Prep Time

15

Minutes

Total Time

40

Minutes

Makes

4

servings

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
  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.
Makes 4 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 220
    • (Calories from Fat 45),
  • Total Fat 5g
    • (Saturated Fat 1g,),
  • Cholesterol 0mg;
  • Sodium 710mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 11g,
  • Protein 12g;
*Percent Daily Values are based on a 2,000 calorie diet.