Makes 13 Servings � Serving Size: 1 cup
5 1/2 cups eggplant, peeled, small dice (about 1 1/2 lb eggplant)
2 tbsp extra virgin olive oil
8 oz onion, small diced
2 tbsp fresh garlic, chopped
3 cups zucchini, small diced
46 oz vegetable juice
3 tbsp chili seasoning mix or other sugar-free brand
2 cups cooked green beans � 1 in cut, al dente
8 oz cooked lima beans
Hot sauce (to taste)
In a hot pre-heated dry non-stick saut� pan, add 1 1/2 cups of diced eggplant and saut� until golden and tender. Remove and set aside. In large cook pot, saut� onions in canola oil until transparent.
Add garlic, saut� 2 minutes and add zucchini and saut� until just tender - al dente. Now add all remaining ingredients; 4 remaining cups of eggplant, vegetable juice, cooked green beans, cooked lima beans, chili mix and hot sauce.
Simmer 10 minutes and serve over brown rice.
Nutritional Information per Serving
Saturated Fat: .5g