Long and Slow Eggplant Stew
100%
0
Nutrition balance score
Great
Glycemic Index
41
Low
Glycemic Load
34
High
Nutrition per serving
Calories450.5 kcal (23%)
Total Fat10.2 g (15%)
Carbs82.9 g (32%)
Sugars29.9 g (33%)
Protein17.7 g (35%)
Sodium1312 mg (66%)
Fiber20.3 g (72%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1eggplant
medium, peeled and diced
2 x 15 ouncecans garbanzo beans
1 x 6 ouncecan tomato paste
3 cupsdiced tomatoes
1 cupcauliflower
chopped
½ cupred onion
diced
½ cupvegetable broth
organic
¼ cupcoconut vinegar
2garlic cloves
minced
2 tablespoonslemon juice
1 tablespoonbirch xylitol
1 teaspooncelery seed
1 teaspoonsea salt
1 teaspoonfresh oregano
or dried
1 teaspoonfresh basil
or dried
½ teaspooncrushed red pepper flakes
1avocado
peeled and diced
4 cupsfruit
Instructions
Step 1
Put all the ingredients except the avocado and fruit into a slow cooker or Crock-Pot and cook for 3 to 4 hours on high or 6 to 8 hours on low.
Step 2
Serve topped with equal amounts of diced avocado and serve with a cup of Phase 3 fruit.
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