Eggplant Del Rio

This is a hearty stew. Serve with a slice of oatnut bread or the suggested accompaniment. Instead of making the roasted red potatoes with lemon-oregano sauce, I microwaved the potato with the skin on. When cool enough to touch, chop the potato and add to the stew. Season the stew with lemon peel and oregano and 1/2 teaspoon butter buds (r). OPTIONAL PREP: Slice a peeled and trimmed eggplant into 1/2-inch rounds. Spray a cookie sheet and arrange the eggplant in a single layer. Spray the tops of the rounds. Bake 12 to 15 minutes at 425F. Allow to cool slightly then cut roughly chop. 1) Place 1/4-cup broth or water in a heavy soup pot over moderate heat. Add garlic and onion to the pot. Cook and stir over medium heat for 5 minutes or until lightly browned. 2) Add the remaining broth/water, tomatoes (with juice), carrots and celery. Bring to a boil. Cook for 10 minutes or until carrots are tender. 3) Add chopped eggplant. Cook for 10 minutes or until eggplant is tender. 4) Add the pinto beans, corn, cumin and chili powder. Cook for 5 minutes. Season with pepper. 5) Optional: puree or mash about 20% of the soup. Stir the puree into the soup. Serve immediately, in individual bowls, garnished with cheese, if using. EACH: 141 cals, 1g fat (6%cff), 29g carb. Recipe by: 500 Fat-Free Recipes, Sarah Schlesinger /kitpath Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Apr 13, 1999,