EGGPLANT AND BLACK BEAN STEW

Eggplant and Black Bean Stew image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 40m

Yield 4

Number Of Ingredients 10

1 tablespoon olive or vegetable oil
1 large onion, chopped (1 cup)
1 medium green bell pepper, cut into 1-inch pieces
2 cups 1-inch pieces eggplant (3/4 pound)
1/2 cup water
1/4 teaspoon salt
1 medium zucchini, cut lengthwise in half, then cut crosswise into 1/4-inch slices (2 cups)
2 cans (14 1/2 ounces each) diced tomatoes with basil, garlic and oregano, undrained
1 can (15 ounces) black beans, rinsed and drained
Shredded Parmesan cheese, if desired

Steps:

Heat oil in 3-quart saucepan over medium-high heat. Cook onion and bell pepper in oil 3 to 5 minutes, stirring occasionally, until crisp-tender.
Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium-low. Cover and simmer 10 to 15 minutes, stirring occasionally, until vegetables are tender. Sprinkle each serving with cheese.

Nutrition Facts : Calories 220, Carbohydrate 43 g, Cholesterol 0 mg, Fiber 11 g, Protein 12 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 710 mg