Eggplant Stew

Name: Eggplant Stew
Ingredients: 1 peeled eggplant, cubed; 1 cup pieces or slices mushrooms; 16 oz stewed tomatoes; 1 cup water; 1 tsp ground thyme; 2 cloves garlic, chopped; 1 tsp salt; 1 tsp pepper; 1 tsp ground oregano; 1 tsp ground basil

Average Rating

4.0

A yummy, filling vegetarian meal.

Servings	Prep Time	Cook Time
6	0 mins	0 mins

Ingredients

1 peeled eggplant, cubed

1 cup pieces or slices mushrooms

16 oz stewed tomatoes

1 cup water

1 tsp ground thyme

2 cloves garlic, chopped

Directions

1.	In a large pot, spray with non stick spray. Sauté garlic, eggplant and mushrooms over medium heat until tender.
2.	Add stewed tomatoes, water and seasonings. Bring to boil.
3.	Turn down heat and simmer uncovered for 20 to 30 minutes until desired consistency.
4.	Enjoy by itself or over brown rice or cooked spaghetti squash.
5.	Note: great for Fat Smash Phase 1.

Nutrition summary

There are 45 calories in 1 serving of Eggplant Stew.

Calorie split: 7% fat, 78% carbs, 15% protein.

Nutrition Facts

Serving Size

1 serving

Amount Per Serving

Calories

% Daily Values*

Total Fat

0.4g

Saturated Fat

0.071g

Trans Fat

Polyunsaturated Fat

0.165g

Monounsaturated Fat

0.042g

Cholesterol

0mg

Sodium

558mg

24%

Total Carbohydrate

10.46g

Dietary Fiber

3.9g

14%

Sugars

5.35g

Protein

2.01g

Vitamin D

0mcg

Calcium

51mg

Iron

1.89mg

10%

Potassium

392mg

Vitamin A

10mcg

Vitamin C

8.7mg

10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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