Stewed Eggplant with Summer Vegetables

Servings: 10

Ingredients:

Serving Size: 1 cup

1 large eggplant, washed, peeled, and cut into cubes
4 tomatoes, washed and diced or 1 (28-ounce can) diced tomatoes, drained
2 summer squash, washed and cut into cubes
2 onions, washed, peeled, and diced
1 bell pepper, washed, seeds removed, and chopped
4 garlic cloves, peeled and chopped, or 1 teaspoon garlic powder
1 teaspoon Italian seasoning, or use dried basil or dried oregano
Pinch of salt and pepper
1 (6 oz) can tomato paste
¼ cup vegetable oil

Directions:

  1. Toss all vegetables together in a large pot with a tight fitting lid. Sprinkle with seasoning, salt, and pepper.
  2. Stir in tomato paste and pour vegetable oil evenly over the top. Toss to coat thoroughly.
  3. Bring ingredients to a simmer over medium high heat, cover with lid and reduce to low. 
  4. Cook for 45 minutes, stirring often, or until all vegetables are tender.
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Recipe Category

One pan meals

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.

Stewed Eggplant with Summer Vegetables

Servings: 10

Ingredients:

Serving Size: 1 cup

1 large eggplant, washed, peeled, and cut into cubes
4 tomatoes, washed and diced or 1 (28-ounce can) diced tomatoes, drained
2 summer squash, washed and cut into cubes
2 onions, washed, peeled, and diced
1 bell pepper, washed, seeds removed, and chopped
4 garlic cloves, peeled and chopped, or 1 teaspoon garlic powder
1 teaspoon Italian seasoning, or use dried basil or dried oregano
Pinch of salt and pepper
1 (6 oz) can tomato paste
¼ cup vegetable oil

Directions:

  1. Toss all vegetables together in a large pot with a tight fitting lid. Sprinkle with seasoning, salt, and pepper.
  2. Stir in tomato paste and pour vegetable oil evenly over the top. Toss to coat thoroughly.
  3. Bring ingredients to a simmer over medium high heat, cover with lid and reduce to low. 
  4. Cook for 45 minutes, stirring often, or until all vegetables are tender.

Nutrition Facts

6 serving per container

Serving size 1 cup

Amount Per Serving
Calories 180
% Daily Value*
Total Fat 10g 13%
Saturated Fat 1.5g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 30mg 1%
Total Carbohydrate 21g 8%
Dietary Fiber 6g 21%
Total Sugars 12g
Includes 0g Added Sugars 0%
Protein 4g
Vitamin D 0mcg 0%
Calcium 39mg 4%
Iron 2mg 10%
Potassium 879mg 20%

The % Daily Value 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.

funding statement logo

This institution is an equal opportunity provider.

This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.