Fall Stew


  • 2 small eggplants, cubed
  • 2 sweet potatoes, peeled and cubed
  • 2 cans “no salt added” diced tomatoes
  • 1 can precooked “no salt added” beans (kidney, great northern, pinto etc), drained and rinsed
  • 1 cup chopped broccoli, cooked
  • 1 clove garlic, minced or garlic powder to taste
  • 2 tsp olive oil
  • 2 cups fat free, reduced sodium, chicken or vegetable stock
  • Season with ground pepper and oregano to taste
  • 1 Tbsp light sour cream, or plain fat free yogurt for topping


  1. Preheat oven to 375 degrees Fahrenheit
  2. Chop the eggplant and sweet potato, arrange in a roasting pan and drizzle with olive oil. Roast for 30 minutes or until tender.
  3. Transfer roasted vegetables to saucepan with stock and other ingredients. Bring to a simmer.
  4. Cook for 10 minutes or until the liquid is moderately reduced.
  5. Stir in a spoonful of light sour cream or yogurt and serve.