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Eggplant and Black Bean Stew

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  • Prep 15 min
  • Total 40 min
  • Servings 4
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Hearty dinner ready in 40 minutes! Enjoy this delicious stew packed with eggplant, zucchini and black beans.
Updated Jan 13, 2012
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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

Steps

  • 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

220 Calories, 5g Total Fat, 12g Protein, 43g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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