Hearty dinner ready in 40 minutes! Enjoy this delicious stew packed with eggplant, zucchini and black beans.
Eggplant and Black Bean Stew
- Prep Time 15 min
- Total 40 min
- Servings 4
- Ingredients 10
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
Instructions
-
Step1Heat 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.
-
Step2Stir 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:
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