Eggplant Stew
Serve with warm low fat cornbread.

Servings: 6

• 2 small eggplant, pared, diced and parboiled
• 1 pound ground turkey
• 1/2 package chili seasoning mix (I like to use Williams brand)
• 1 teaspoon sugar
• Pinch ground cumin
• Pinch ground oregano
• Pinch ground coriander
• 16 ounces diced tomato, with juice
• 8 ounces tomato sauce
• 1 fist of Italian parsley, (about 1/3 cup) stems removed and chopped

Parboil eggplant, drain and set aside. Brown ground turkey in a nonstick skillet. Combine with drained eggplant, seasoning mix, sugar, cumin, oregano, coriander, tomatoes and tomato sauce. Bring to a boil, reduce heat and simmer for 20 minutes. Add parsley and serve.

Per Serving: 187 Calories
7g Fat (31.8% calories from fat), 2g Saturated Fat
16g Protein
17g Carbohydrate
6g Dietary Fiber
60mg Cholesterol
317mg Sodium
Exchanges: 0 Grain (Starch); 2 Lean Meat; 3 Vegetable; 0 Fat; 0 Other Carbohydrates.

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