Eggplant and Tomato Stew in the Crock Pot
505 mins (prep 25, cooking 480)
16 ingredients
6 servings
The combination of eggplant, tomatoes and beans is classic to the cuisines of many different countries. This recipe is easily made in the crock pot and is truly delicious served with some rice or couscous. You could add some spicy sliced sausage if you felt the need to add meat.

Categories:  stew , crock-pot , tomato , 3-steps-or-less , equipment , time-to-make , vegan , weeknight , easy , main-dish , beans , carrots , vegetarian , vegetable , chickpeas~garbanzos ,
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Serving Size (302.85 g)
Servings 6
Amount per Serving
Calories 517.88 Calories from Fat 44.28
% Daily Value *
Total Fat 4.92g 45.38%
Saturated Fat 0.55g 16.4%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 699.64mg 174.91%
Total Carbohydrate 91.2g 182.4%
Dietary Fiber 30.68 g 736.37%
Sugars 11.85 g %
Protein 30.92g 371.04%
Vitamin A 298.68IU% Vitamin C 9.41mg%
Calcium 187.67mg% Iron 10.34mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium eggplant, chopped tomatoes, sliced carrots, sliced celery, italian-style tomato paste, dried oregano, dried basil, fresh ground pepper, crushed red pepper flakes