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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Tasty Tomato and Eggplant Stew

Source: dLife

Roasted eggplant, tomatoes, onions and garlic make up this delicious, carb-safe stew.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	130.4

Total Carbs	24.3 g

Dietary Fiber	9.4 g

Sugars	14.6 g

Total Fat	2.9 g

Saturated Fat	0.4 g

Unsaturated Fat	0.4 g

Potassium	575.9 mg

Protein	3.6 g

Sodium	269.2 mg

Dietary Exchanges 2.9 Fat, 3.5 Vegetables, 0.2 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each Eggplant, fresh, whole, peeled 1.0
1 each cooking spray 2.0
2 tsp olive oil 1.0
1 each medium onions 1.0
1 tsp minced garlic 2.0
2 cup canned unsalted diced tomatoes 1.0
1 tsp hot pepper sauce 0.25
0 1/4 cup Ketchup 0.5
0 1/2 cup plain nonfat yogurt 0.25
0 1/4 cup chopped parsley

Directions

Preheat oven to 400 degrees F. Coat a baking sheet with cooking spray.
Place the whole eggplants on the baking sheet and roast for about 45 minutes, or until soft. Remove all the meat from the roasted eggplants and set aside.
Heat the olive oil in a large saute pan, then add in the onions and chopped garlic and saute until soft (about 5 minutes). Add the eggplant and all other ingredients except yogurt and parsley.
Remove the mixture from the heat and transfer the contents of the saute pan into a food processor. Pulse the mixture until it takes on a creamy texture.
Serve this delicious soup at room temperature. You can add the yogurt and fresh parsley sprigs as garnish, if you want. Enjoy!