Sausage, Eggplant & Bean Stew

November/December 2018 Dig In the Big Y Magazine
Recipe By:
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Sausage, Eggplant & Bean Stew
Serving: Serves 4
Prep Time: 15 Minutes
Cook Time: Cook 22 Minutes
Sausage, Eggplant & Bean Stew
Recipe By: Logo Site

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INGREDIENTS

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1 Tbsp. olive oil

2/3 cup onion, chopped

1 medium eggplant, chopped

-sea salt and fresh ground pepper to taste

2 garlic cloves, minced

14.5-oz. can diced tomatoes

14.5-oz. can cannellini beans, drained and rinsed

1 pkg. jalapeño and cheddar smoked sausages, sliced

2/3 cup green beans, trimmed and cut into bite-sized pieces

1½ cups less sodium beef stock

1 Tbsp. tomato paste

½ cup Big Y baby spinach

DIRECTIONS

In a large skillet over medium-high heat, add oil. Add onion, eggplant and salt and pepper to taste and cook, stirring, for 6 minutes or until eggplant is tender and golden. Add garlic and cook, stirring, for 1 minute or until fragrant. Add tomatoes, beans, sausage, green beans, beef stock and tomato paste. Cover and cook, stirring occasionally, for 14 minutes or until vegetables are tender and sausage is heated through. Add spinach and cook for 1 minute or until spinach wilts. Serve, garnished with basil leaves if desired.

Nutrition facts:

Nutrition Information Per Serving Calories: 534 (Calories from Fat: 279); Total Fat: 31g (Saturated Fat: 9g); Protein: 23g; Total Carbohydrates: 37g (Dietary Fiber: 10g; Sugars: 10g); Cholesterol: 68mg; Sodium: 1,543mg
Prep Time: 10 Minutes
 
 
Cook Time: 30 minutes
Prep Time: 20 Minutes
Cook Time: 23 to 27 Minutes