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Sebze Bastisi (Vegetable Stew)

 

43

Yield

4

servings

Prep

45

min

Cook

70

min

Ready

1

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 medium eggplant
(about 1 lb)
*
4 tablespoons butter
or olive oil
2 each onions
sliced
2 each green bell peppers
2 each zucchini
sliced 1/4" thick
1 cup green beans
1 1/2" peices
2 each garlic cloves
crushed
2 tablespoons parsley leaves
chopped
½ teaspoon sugar
1 x salt
*
1 x black pepper
freshly ground
*
1 cup beef stock
2 tablespoons parsley leaves
for garnish

Directions

*Note: Green peppers should be seeded and cut into strips.

Cut eggplant into ¼ inch slices, sprinkle with salt and set aside for 30 min.

Wash off salt, drain and pat dry with paper towels. Heat 2 tablespoon butter in a skillet.

Add the eggplant slices and fry until browned on both sides.

Transfer to a baking dish . Fry the onions and peppers in the remaining butter for 3 min.

Add the zucchini and beans and fry for 2 more min, stirring frequently. Place the veggies on top of the eggplant.

Add garlic, parsley, sugar, pepper salt, and beef broth.

Cover and place in a 350℉ (180℃). oven for 1 hour. Garnish with parsley and serve hot.

 

* not incl. in nutrient facts

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Comments

it isvery helpful

over 11 years ago

Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 17561% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 7g 37%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 217mg 9%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 17%
Sugars g
Protein 9g
Vitamin A 24% Vitamin C 131%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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