Name: Eggplant Stew
Ingredients: 1 tsp ground basil; 1 tsp ground oregano; 1 tsp pepper; 1 tsp ground thyme; 1 tsp salt; 1 peeled eggplant, cubed; 2 cloves garlic, chopped; 1 cup pieces or slices mushrooms; 16 oz stewed tomatoes; 1 cup water

Ingredients

1 tsp ground basil

1 peeled eggplant, cubed

2 cloves garlic, chopped

1 cup pieces or slices mushrooms

16 oz stewed tomatoes

1 cup water

Directions

1.	In a large pot, spray with non stick spray. Sauté garlic, eggplant and mushrooms over medium heat until tender.
2.	Add stewed tomatoes, water and seasonings. Bring to boil.
3.	Turn down heat and simmer uncovered for 20 to 30 minutes until desired consistency.
4.	Enjoy by itself or over brown rice or cooked spaghetti squash.
5.	Note: great for Fat Smash Phase 1.

Nutritional Summary

There are 45 calories in 1 serving of Eggplant Stew.

Calorie Breakdown: 7% fat, 78% carbs, 15% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

45

% Daily Values*

Total Fat

0.4g

1%

Saturated Fat

0.071g

0%

Trans Fat

-

Polyunsaturated Fat

0.165g

Monounsaturated Fat

0.042g

Cholesterol

0mg

0%

Sodium

558mg

24%

Total Carbohydrate

10.46g

4%

Dietary Fiber

3.9g

14%

Sugars

5.35g

Protein

2.01g

Vitamin D

0mcg

1%

Calcium

51mg

4%

Iron

1.89mg

10%

Potassium

392mg

8%

Vitamin A

10mcg

1%

Vitamin C

8.7mg

10%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.