Eggplant-Veggie Stew

(0 Votes)

Share This Recipe

SERVES: 6

COOK TIME: 15 Min

Ratatouille is basically a veggie stew that's swimming in a tomato sauce. Our delicious diabetic version that we call Eggplant-Veggie Stew cooks up quickly and comes packing lots of old-fashioned taste.

What You'll Need

1 (1-pound) eggplant, peeled, cubed
1 package (12-ounce) frozen seasoning blend (celery, onions, peppers, parsley)
1 zucchini, sliced
1/2 cup reduced-sodium pasta sauce

What to Do

Combine eggplant, seasoning blend, zucchini and 2 tablespoons water in large heavy pan. Heat until mixture boils, then reduce heat to low and cover.
Cook for about 10 to 15 minutes or until vegetables are tender and drain.
Return eggplant mixture to pan. Add pasta sauce and stir until sauce heats through.

Notes

Share This Recipe

Nutritional InformationShow More

Servings Per Recipe: 6

Amount Per Serving % Daily Value *
Calories 50
Calories from Fat 4.6
Total Fat 0.5g 1 %
Saturated Fat 0.1g 0 %
Trans Fat 0.0g 0 %
Protein 1.3g 3 %

Amount Per Serving % Daily Value *
Cholesterol 0.4mg 0 %
Sodium 27mg 1 %
Total Carbohydrates 10g 3 %
Dietary Fiber 3.2g 13 %
Sugars 5.6g 0 %

Ratings & Comments

My Rating:

I have not made this yet so I cannot rate it.

We are adding your Comments.

Thank you! Your comment has been added.

We are sorry. There was an error tyring to post your rating and review.

Your comment will appear after our editors have had a chance to review it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Register Now!Forgot Password?

Sign In with one of your Social Accounts

OR

Sign In using Email and Password

[ Privacy Policy ]

[ Close Privacy Policy ]

[ Close Privacy Policy ]