Eggplant Del Rio Recipe
Ingredients
8 1/4 cups water, nonfat chicken broth, or vegetable broth
4 cloves garlic, minced
1 1/2 cups chopped onions
3 cups chopped fresh or low-sodium canned tomatoes
1 cup sliced carrots
1 cup sliced celery
2 cups diced eggplant
2 cups home-cooked or canned pinto beans, drained and rinsed
2 cups fresh, frozen, or canned corn kernels
1 teaspoon ground cumin
1 teaspoon ground chili powder
1/2 cup grated nonfat cheese
Directions
Place 1/4 cup of the water or broth in a heavy soup pot over medium heat.
Add garlic and onion to pot.
Cook and stir over medium heat for 5 minutes or until lightly browned.
Add more liquid during this process if necessary.
Add remaining 8 cups of water, tomatoes, carrots, and celery.
Bring mixture to a boil.
Cook for 10 minutes.
Add eggplant.
Cook for 10 minutes or until eggplant is tender.
Add the pinto beans, corn, cumin, and chili powder.
Cook for 5 minutes.
Transfer 2 cups of the vegetable stew to a food processor or blender and puree.
Stir pureed mixture and cheese into the stew and serve.
Add garlic and onion to pot.
Cook and stir over medium heat for 5 minutes or until lightly browned.
Add more liquid during this process if necessary.
Add remaining 8 cups of water, tomatoes, carrots, and celery.
Bring mixture to a boil.
Cook for 10 minutes.
Add eggplant.
Cook for 10 minutes or until eggplant is tender.
Add the pinto beans, corn, cumin, and chili powder.
Cook for 5 minutes.
Transfer 2 cups of the vegetable stew to a food processor or blender and puree.
Stir pureed mixture and cheese into the stew and serve.
Questions, Comments and Reviews
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