Annie's Eggplant Stew (Gluten-free)

SERVES 4
ACTIVE TIME: 15 min
TOTAL TIME: 40 min

3 large all-purpose potatoes
2 cloves Food You Feel Good About Peeled Garlic, minced
6 large basil leaves, torn into pieces
1 can (28 oz) Italian Classics Crushed Tomatoes
1/4 cup Italian Classics Extra Virgin olive oil
Salt and pepper to taste
1 unpeeled egglant, trimmed
2 bell peppers (green or red), trimmed and seeded

Cut potatoes into 1-inch pieces; combine in large pot with garlic, basil, tomatoes and olive oil. Season to taste with salt and pepper. Simmer, covered, on LOW 10 min.

Cut eggplant and peppers into 1-inch pieces. Add to pot; cover. Simmer until vegetables are tender, about 25 min.

Calories: 370.0
Nutrition Info: Each serving (1-1/2 cups) contains 370 calories, 56 g carbohydrate, (7 g fiber), 8 g protein, 14 g fat, (2 g saturated fat), 0 mg cholesterol, and 330 mg sodium

Recipe from Wegman's