Eggplant Stew with Rice Recipe
Summary
Ingredients
| Eggplant | 1 Pound, diced (peeled partially leaving lengthwise stripes) | |
| Onions | 2 Medium, cut in thin half moons | |
| Garlic | 12 Clove (60 gm), finely chopped | |
| Green chilies | 3 , chopped | |
| Green tomatoes | 3 , petite diced (preferably green tomatoes for a sour taste) | |
| Rice | 3 Tablespoon | |
| Olive | 1⁄4 Cup (4 tbs) | |
| Black pepper | 1 Teaspoon | |
| Salt | To Taste | |
| Chopped mint | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 167 Calories from Fat 21
% Daily Value*
Total Fat 2 g3.8%
Saturated Fat 0.39 g1.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 295.5 mg12.3%
Total Carbohydrates 35 g11.5%
Dietary Fiber 7.9 g31.6%
Sugars 9.9 g
Protein 5 g10.9%
Vitamin A 21.6% Vitamin C 91.1%
Calcium 9.9% Iron 11.8%
*Based on a 2000 Calorie diet
Directions
-Add chopped chilies. Stir for a couple of minutes.
-Add tomato, eggplant, black pepper, salt. Stir one and do not stir again; otherwise eggplant will get mushy.
-Cover and cook on low-medium until vegetables will get juicy in the pot. Stir in rice nice and polite.
-Cover and cook on low for 30-40 minutes.
-Before you serve, sprinkle chopped basil or mint.
