Get all your veggies in with this delicious, easy-to-make eggplant stew. It’s thick and filling, and has only 61 calories per serve- perfect for your diet plan! Make a big batch and keep it in the freezer for an easy meal on those nights you don’t feel like cooking.

What you’ll need…

• 1 eggplant (peeled or unpeeled), cut in 2 inch cubes
• 4 zucchinis, diced
  
• 3 summer squash, sliced
• 200g mushrooms, sliced.
• 1 teaspoon crushed garlic
• 1 large onion, chopped
• 1 can of diced tomatoes
  
• 1 tablespoon olive oil
  
• salt and pepper to taste
• 1 tablespoon chili powder (optional) 

(This recipe makes 10 serves)

Directions

1. Saute the garlic and onion in the olive oil in a large pot over medium heat.
2. After 5 to 10 minutes, add the mushrooms. Continue cooking for another 5 to 10 minutes, then add the tomatoes.
3. When it starts to bubble, add the eggplant, then reduce the heat and simmer for around 45 minutes.
4. Add the zucchini and squash. Keep cooking for another 30 minutes until all vegetables are tender.
5. Add salt, pepper and chilli powder to taste. Then serve and enjoy!