Eggplant Del Rio Recipe
Your search has ended on this yummy Low Fat recipe of Eggplant Del Rio. Now that is luck. Eggplant Del Rio goes perfectly as Main Dish. The flavor of Vegetable makes this dish all the more appetizing. If your crave for Low Fat dishes then check out this delicious Eggplant Del Rio. Do try this and get back to me with your views.
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.
