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    You are in: Home / Recipes / Basic Italian Eggplant Stew Recipe
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    Basic Italian Eggplant Stew

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     1 Total Reviews

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    • on October 23, 2009

      This was my first time making an eggplant stew. I used 4 chinese eggplant (in an attempt to equal 2 globes). I let them rest for 30 minutes, with only 1 TBSP salt, and I squeezed the cubes by hand to extract as much liquid as possible. I think it could have used a 6 ounce can of tomato sauce as well (but for pasta, it would be just right). The amount of italian seasoning seemed a bit much, but it came out very well. Will definitely make again. Thanks for the posting!

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    Nutritional Facts for Basic Italian Eggplant Stew

    Serving Size: 1 (582 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 231.3
     
    Calories from Fat 51
    22%
    Total Fat 5.7 g
    8%
    Saturated Fat 1.4 g
    7%
    Cholesterol 45.0 mg
    15%
    Sodium 4596.4 mg
    191%
    Total Carbohydrate 34.4 g
    11%
    Dietary Fiber 12.8 g
    51%
    Sugars 16.6 g
    66%
    Protein 15.7 g
    31%

    The following items or measurements are not included:

    italian seasoning

    Detailed Nutrition Values About Nutrition Info
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