Makes about 4 servings
Olive oil spray
1 large eggplant, peeled and chopped into 1-inch chunks
1 quart chicken stock
1 cup chopped red pepper
1/2 cup chopped green onions
1/2 cup chopped fresh parsley
Juice of 1/2 lime
1 tablespoon Fat Flush Curry Seasoning
1 packet Stevia Plus (optional)
Preheat oven to 425° F. Lightly coat a baking sheet with olive oil spray. Arrange eggplant cubes on baking sheet. Roast eggplant for about 15 minutes or until softened and browned, turning occasionally to prevent sticking. (Sprinkle with a little broth if needed.)
Add eggplant and remaining ingredients to a 2-quart pot. Bring to a boil; let simmer, uncovered, for 5 minutes or until peppers and green onions are softened.
Submitted by: Sarah M. (lindentree), Forum Member (3-16-06)
Sarah’s Notes: Zucchini and yellow squash also go nicely in this recipe! The texture is somewhere between a soup and a stew, and it makes a great side dish with sliced steak or shrimp. For a smokier taste, eggplant can also be sliced and cooked on the grill. I needed something that was FREE and UNLIMITED but would FEEL like another meal, if you know what I mean! This one hits the spot.