Eggplant-Veggie Stew


Eggplant-Veggie Stew

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

  1. Combine eggplant, seasoning blend, zucchini and 2 tablespoons water in large heavy pan. Heat until mixture boils, then reduce heat to low and cover.

  2. Cook for about 10 to 15 minutes or until vegetables are tender and drain.

  3. Return eggplant mixture to pan. Add pasta sauce and stir until sauce heats through.


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 %

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