Low Fat Eggplant Recipes

Ingredients:

1 1/4 pounds eggplant, up to 1
2 tsp salt -plus more to taste
2 tbsp olive oil
2 bell peppers -red and yellow
2 onions -cut into 1/2-inch dice
2 cloves garlic, minced
2 pinch saffron threads
2 tbsp tomato paste
1 3/4 cup water
14 1/2 oz diced tomatoes, drained -or 4 large plum tomatoes; seeded and diced
15 1/2 oz chickpeas, drained and rinsed
2 tsp chopped fresh thyme
1/4 cup chopped fresh parsley
2 tbsp chopped fresh basil
freshly ground black pepper, to taste
3/4 cup nonfat plain yogurt, optional

Instructions:

1. Cut eggplant lengthwise into 3/4-inch slices, then crosswise into
3/4-inch strips. Place in a colander and toss with 1 teaspoon salt. Let
drain for 30 minutes. Rinse and pat dry.

2. Preheat broiler. On a baking sheet with sides, toss eggplant with 1
tablespoon oil. Spread into a single layer. Broil until golden, turning
once, about 12 minutes. Set aside.

3. Meanwhile, core bell peppers and cut them lengthwise into 1/2-inch-wide
strips, then crosswise in half.

4. In a Dutch oven or wide soup pot, heat remaining 1 tablespoon oil over
medium-high heat. Add bell peppers, onions, garlic and saffron. Cook,
stirring, until onions are lightly browned, 8 to 10 minutes. (Add a little
water if needed.) Add tomato paste and 1/4 cup water. Cook, stirring, until
most of the liquid has been absorbed.

5. Add tomatoes, chickpeas, reserved eggplant, thyme, remaining 1 teaspoon
salt and 1 1/2 cups water. Reduce heat to low and simmer, partly covered,
stirring occasionally, until sauce has thickened and vegetables are tender,
15 to 20 minutes. (The stew will keep, covered, in the refrigerator for up
to 2 days.) Stir in parsley and basil. Adjust seasoning with salt and
pepper. Serve, passing yogurt separately, if desired.

MAKES ABOUT 6 CUPS, FOR 6 SERVINGS.

185 calories per serving; 6 grams protein; 6 grams fat (0.9 gram saturated
fat); 28 grams carbohydrate; 760 mg sodium; 0 mg cholesterol; 8 grams
fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Preparation Time: 0:00

Servings: 6