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Eggplant Parmesan                    Stew

INGREDIENTS
8 cups water
6 ounces canned unsalted tomato paste
1 tablespoon minced fresh garlic
1 large onion, chopped
1 medium eggplant unpeeled and chopped
10 ounces frozen chopped mustard greens, thawed
15 ounces canned Great Northern beans, rinsed and drained
15 ounces canned Black-eyed peas, rinsed and drained
1/2 cup nutritional yeast
2 teaspoons dried oregano leaves
3/4 teaspoon salt
1/2 teaspoon fresh ground pepper
2 tomatoes, chopped



INSTRUCTIONS
Combine water, tomato paste, and garlic in very large soup pot.
Add onion, eggplant and mustard greens.
Bring to a boil, reduce heat and simmer, uncovered,
until eggplant is tender, but firm (about 15 minutes).
Combine 2 cups of the soup broth (from pot),
the can of Great Northern beans,
the nutritional yeast, and the seasonings in a blender.
Process until very smooth.
Pour into soup pot and mix well.
Stir in black-eyed peas, and tomatoes.
Simmer, uncovered, until the beans are heated
and the tomatoes softened.

Per serving: 215 Calories (kcal); 2g Total Fat; (6% calories from fat); 8g
Protein; 49g Carbohydrate; 0mg Cholesterol; 1695mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 9 1/2 Vegetable; 0 Fruit; 0
Fat; 0 Other Carbohydrates


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A SPECIAL THANKS TO THE VEGETARIAN VOICE

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Last Update: 03/26/2000