Provencal Vegetables Stew


2 baby eggplants or 1 very small eggplant (about 8 oz.)

 1 large zucchini, quartered lengthwise and cut into 1/2-inch slices 

 1 large squash, quartered lengthwise and cut into 1/2-inch slices

 1 can of chickpeas/garbanzos

 1 large tomato, chopped

 2 teaspoons bottled minced garlic (4 cloves)

 1/4 teaspoon dried rosemary or thyme, crushed

 1/4 teaspoon ground black pepper

 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed

 1 1/2 cups low-sodium tomato juice

 1 tablespoon white or regular balsamic vinegar

 2 teaspoons olive oil


 If desired, peel eggplant. Cut eggplant into 3/4-inch pieces (you should have about 3 cups).

 In a pan, saute tomato and add eggplant, zucchini, yellow squash, cannellini beans, tomato, garlic, rosemary, pepper, and dried basil, if using. Add tomato juice.

 Cover and cook on low-heat. Stir in fresh basil, if using, and balsamic vinegar.

Nutrition Facts Per Serving:

PER SERVING: 227 cal., 5 g total fat (1 g sat. fat), 4 mg chol., 424 mg sodium, 41 g carb. (10 g fiber, 8 g sugars), 12 g pro.


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