Healthy Curried Eggplant, Squash & Chickpea Stew Recipe

INGREDIENTS

1 teaspoon olive oil 1/2 cup diced red bell pepper 1/4 cup diced onion 1‑1/4 teaspoons curry powder 1 clove garlic, minced 1/2 teaspoon salt 1‑1/4 cups cubed peeled eggplant 3/4 cup cubed peeled acorn or butternut squash 2/3 cup rinsed and drained canned chickpeas 1/2 cup vegetable broth or water 3 tablespoons white wine Hot pepper sauce (optional) 1/4 cup lemon-flavored sugar-free yogurt 2 tablespoons chopped fresh parsley

PREPARATION:

1. Heat oil in medium saucepan over medium heat. Add bell pepper and onion; cook and stir 5 minutes. Stir in curry powder, garlic and salt; cook and stir 1 minute. Add eggplant, squash, chickpeas, broth and wine to saucepan. Cover; bring to a boil. Reduce heat and simmer 20 to 25 minutes just until squash and eggplant are tender.
2. Season to taste with pepper sauce, if desired. Serve with yogurt and parsley.

This recipe appears in: Middle Eastern NUTRITIONAL INFORMATION: Fiber 10 g Carbohydrate 38 g Saturated Fat <1 g Total Fat 4 g Calories from Fat 14 % Calories 216 Protein 7 g Sodium 477 mg DIETARY EXCHANGE: Fat 1 Starch 2-1/2