2 pounds stew beef, cut in 1 1/2 inch chunks
2 medium onions, sliced thin
2 garlic cloves, minced
1/4 cup olive oil
2 eggplants, cut in 1 inch cubes
1 cup low sodium beef broth
8 ounces no salt added tomato sauce
1 teaspoon red wine vinegar
3/4 teaspoon sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ground cloves
1/4 cup minced parsley
Wash the eggplant, peel, cut into 1 inch cubes. In large skillet, brown the beef, onions, garlic and eggplant in olive oil until dark golden brown; drain. Place in crockpot. Combine the beef broth with the tomato sauce, vinegar, sugar and spices and stir it into the meat. Cover and cook on low heat for 8 to 10 hours. If serving with pasta, prepare pasta, pour onto a large serving platter and cover with meat, eggplant and sauce Sprinkle with minced parsley. 8 servings.
Per Serving: 480 Calories 34 g Protein 33 g Total Fat 11 g Saturated Fat 2 g Polyunsaturated Fat 16 g Monounsaturated Fat 12 g Carbohydrates 4 g Fiber 92 mg Sodium 599 mg Potassium 111 mg Cholesterol
Diabetic Exchanges
0 Starch 0 Fruit 0 Milk 0 Other Carbohydrates 2.5 Vegetable 4 Lean Meat 0 Very Lean Meat 4 Fat
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