Eggplant-Veggie Stew
- 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
Read NextChicken & Veggie Stew
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 %
