Eggplant and Tomato Stew in the Crock Pot Recipe

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Eggplant and Tomato Stew in the Crock Pot

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Ingredients:

Serving

1 medium eggplant, peeled and cut into 1/2 inch cubes
2 cups chopped tomatoes
1 1/2 cups sliced carrots
1 (15 oz) can garbanzo beans, rinsed and drained
1 (15 oz) can kidney beans, rinsed and drained
1 cup onion
1 cup sliced celery
3 garlic cloves, minced
3 cups vegetable broth
1 (6 oz) can italian-style tomato paste
1/2 tsp dried oregano, crushed
1/2 tsp dried basil, crushed
1/2 tsp salt
1/4 tsp fresh ground pepper
1/4 tsp crushed red pepper flakes
1 bay leaf

Directions:

Combine all ingredients in crock pot.
Cover and cook on low heat for 8-9 hours.
Discard bay leaf before serving with some brown rice or fluffy couscous or polenta.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.61 Kcal (656 kJ)
Calories from fat	23.65 Kcal
		% Daily Value*
Total Fat	2.63g	4%
Cholesterol	1.23mg	0%
Sodium	891.36mg	37%
Potassium	770.4mg	16%
Total Carbs	30.26g	10%
Sugars	10.91g	44%
Dietary Fiber	6.64g	27%
Protein	5.6g	11%
Vitamin C	18.4mg	31%
Vitamin A	0.3mg	11%
Iron	1.6mg	9%
Calcium	66.1mg	7%

Amount Per 100 g
Calories	44.57 Kcal (187 kJ)
Calories from fat	6.73 Kcal
		% Daily Value*
Total Fat	0.75g	4%
Cholesterol	0.35mg	0%
Sodium	253.66mg	37%
Potassium	219.24mg	16%
Total Carbs	8.61g	10%
Sugars	3.1g	44%
Dietary Fiber	1.89g	27%
Protein	1.59g	11%
Vitamin C	5.2mg	31%
Vitamin A	0.1mg	11%
Iron	0.5mg	9%
Calcium	18.8mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

2.6

Points
4

PointsPlus

Good Points

low fat,
saturated fat free,
cholesterol free

Bad Points

High in Sodium

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