Guvec (Turkish Eggplant Stew) Recipe

May 25, 2012 @ 4:06 PM
Posted by Joy E. Stocke and Angie Brenner, Special Contributor

Nutrition

Cal/Serving: 560
Daily Value: 28%
Servings: 2

Balanced, High-Fiber
Dairy-Free, Gluten-Free, Wheat-Free

Fat	21g	32%
Saturated	2g	12%
Carbs	80g	27%
Fiber	13g	52%
Sugars	16g	0%
Protein	21g	42%
Sodium	1126mg	47%
Calcium	168mg	17%
Magnesium	127mg	32%
Potassium	1549mg	44%
Iron	4mg	22%
Zinc	2mg	16%
Vitamin A	3959IU	79%
Vitamin C	117mg	195%
Thiamin (B1)	0mg	16%
Riboflavin (B2)	0mg	11%
Niacin (B3)	4mg	19%
Vitamin B6	1mg	34%
Folic Acid (B9)	223µg	56%
Vitamin E	5mg	24%
Vitamin K	38µg	47%
Fatty acids, total monounsaturated	11g	0%
Fatty acids, total polyunsaturated	4g	0%

See Detailed Nutritional Info

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Here's a delicious, one-pot meal that's vegetarian and doesn't require a whole lot in the way of ingredients. Just 10 easy-to-find ingredients and a casserole dish are all that's needed to get dinner on the table in a flash. Serve this with rice or a bulgur pilaf.

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INGREDIENTS

1 medium-sized onion, diced
3-4 cloves garlic
1 medium-sized globe eggplant, cut into 1-inch cubes
1 red bell pepper, seeded and cut into 1-inch squares
3-4 tomatoes, chopped
One 15-ounce can chickpeas, drained and rinsed
1/2 teaspoon salt
1/2 teaspoon red pepper flakes or cayenne
1/2 teaspoon black pepper
2 tablespoons olive oil

DIRECTIONS

Preheat the oven to 300 degrees.

Layer the onion, garlic, eggplant, bell pepper, and tomatoes in a 2-quart casserole baking dish. Season with the salt, red pepper flakes, and black pepper. Coat everything with the olive oil and cover with foil. Bake for 1 hour. Stir in the chickpeas and bake, covered, for 45 more minutes.