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 min
  • Total Time 40 min
  • Servings 4

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.
 

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.