75
Directions
- Place a large pan over medium heat. Heat 1 tbsp of broth in it. Cook in it the onion for 6
min.
- Stir in the garlic, red bell pepper, eggplant, garam masala, and turmeric. Cook them for 2
min.
- Combine in the tomato sauce with the remaining broth. Put on the lid and cook the stew
for 17 min over low medium heat.
- Once the time is up, stir in the garbanzo beans, lentils, red chili flakes, and raisins. Cook
the stew for 7 min while stirring from time to time.
- Adjust the seasoning of the stew then serve it warm.
- Enjoy.
Raisins and
Eggplant Stew
Prep Time: 10 mins
Total Time: 35 mins
Ingredients
1 tbsp vegetable broth
1 large onion, sliced thin
5 garlic cloves, pressed
1 medium red bell pepper cut in 1-inch
squares
1 medium eggplant, cubed
1 pinch red pepper flakes
2 tsp turmeric
1/2 tsp garam masala
1 (15 oz) cans garbanzo beans
1 (15 oz) cans lentils, drained
Saucy
Servings per Recipe: 4
Calories 378.3
Fat 2.2g
Cholesterol 0.0mg
Sodium 489.1mg
Carbohydrates 76.5g
Protein 18.2g
1/2 C. tomato sauce
1 1/4 C. vegetable broth
1/2 C. raisins
Salt and pepper
1 tbsp cilantro, chopped
Saucy Raisins and Eggplant Stew
