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Source: dLife

Italian style stew with eggplant, onions, celery, red pepper, and olives in an herbed red wine vinegar sauce.

Prep Time: 20 minutes
Cook Time: 30 minutes
Difficulty: Easy

Nutrition Facts

Makes 48 servings
Amount Per Serving
Calories 17.6
Total Carbs 3.6 g
Dietary Fiber 1.3 g
Sugars 2.0 g
Total Fat 0.2 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 123.8 mg
Protein 0.6 g
Sodium 54.3 mg
Dietary Exchanges
, 1 Vegetables
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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Ingredients Directions
  1. Cut the unpeeled eggplants into 1 inch cubes. Heat a large pot coated with nonstick cooking spray over medium-low-heat, and add the eggplant and onion, sautéing until lightly golden.
  2. Add the celery, green pepper, parsley, pepper, and green olives to the pot, and stir gently but thoroughly. Simmer with cover for 30 minutes, stirring occasionally, and remove the lid. Then simmer about 10 minutes more, or until it is thick.
  3. Cool and refrigerate. Serve chilled or at room temperature.

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