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Greek Beef And Eggplant Stew
This is a Greek style stew adapted for the crockpot. The spices give it the characteristic Mediterranean flavor. The eggplant will be very soft. This is terrific served over a thick pasta, like penne or rigatoni.
2 lb Stew Beef,cut in 1 1/2 inch chunks
2 medium onions,sliced thin
2 ea garlic,minced
1/4 c olive oil
2 Eggplant,Cut In 1" Cubes
1 c Low Sodium Beef Broth
8 oz No Salt Added Tomato Sauce
1 T red wine vinegar
3/4 t sugar
1/2 t cinnamon
1/8 t allspice
1/8 t ground cloves
1/4 c minced parsley
Wash the eggplant, peel, just cut into 1 inch cubes. In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden-brown; drain. Place in crockpot. Combine the beef broth with the tomato sauce, vinegar, sugar and spices and stir it into the meat. 6. Cover and cook on low heat for 8-10 hours. If serving with pasta, prepare pasta, pour onto a large serving platter and cover with meat, eggplant and sauce Sprinkle minced parsley over.
Yield: 8 Servings
Sodium Category: LowSodium
Diabetic Exchanges
0 Starch
0 Fruit
0 Milk
0 Other Carbohydrates
2.5 Vegetable
4 Lean Meat
0 Very Lean Meat
4 Fat
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Nutrition Facts
Serving Size 1 Helping Servings Per Recipe 8 Amount Per Serving |
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| Calories | 480 |
| Calories from Fat | 293 |
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| % Daily Values * | |
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Total Fat 33 gr Saturated Fat 11 gr Polyunsaturated Fat 2 gr Monounsaturated Fat 16 gr Cholesterol 111 mg Sodium 92 mg Potassium 599 mg Carbohydrates 12 gr Dietary Fiber 4gr Protein 34 gr |
49% 55% 38% 4% 15% 4% 16% |
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Vitamin A Vitamin C Calcium Iron |
26% 27% 3% 47% |
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* Percent Daily Values are based on a 2000 calorie diet |
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