Recipe by Jodi Esposito of Gainesville, Virginia
280 calories, 15 g protein, 12 g total fat (3 g saturated fat), 6 g fiber, 7 g sugar (0 g added sugar), 460 mg sodium
Nutrition analysis courtesy of Genesis software
- 2 tablespoons grapeseed oil
- 1 onion, diced
- 1 green bell pepper, diced
- 3 stalks celery, diced
- 4 Italian poultry sausages links
- 1 cup broth
- 1 cup red wine
- Thyme, basil, rosemary, parsley, to taste
- 3 carrots, sliced
- 1 zucchini, cut in half and sliced
- 15 ounces canned cannellini beans, drained and rinsed
- 1 eggplant, sliced
- 4 medium tomatoes, halved
- 1 drizzle grapeseed oil
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes
- 1 teaspoon cumin
- Salt and pepper to taste
- 1/4 cup Parmesan
- 1/4 cup panko
- 1 tablespoon chopped parsley
- 2 teaspoons grapeseed oil
Preheat oven to 375˚.
Heat oil in an oven-safe Dutch oven or pot. Add the onion, bell pepper, and celery. Cook until onions are translucent.
Add the sausage and break apart into small chunks. Drain off the fat.
While the sausage is cooking, place sliced eggplant and tomatoes on a baking sheet. Drizzle with some grapeseed oil and sprinkle with salt and pepper to taste. Roast for about 15 to 20 mins until soft and lightly brown. Let cool slightly.
Once the sausage is almost cooked through, add the broth, wine, herbs, carrots, zucchini, and beans. Mix and bring to a boil. Reduce heat to low and simmer for about 10 minutes.
While the stew simmers, place the roasted eggplant and tomatoes into a food processor with the garlic powder, red pepper flakes, cumin and salt and pepper to taste. Puree until it’s fairly smooth.
Add the pureed eggplant mix to the stew and simmer for 5 minutes.
In a small bowl, mix the Parmesan, panko, and parsley with grapeseed oil.
Sprinkle topping over stew. Bake in the oven for about 8 minutes, or until topping is golden.