PORK AND EGGPLANT STEW

Nonstick cooking spray

8-oz lean boneless pork, cut into 3/4-inch cubes

1 large onion, sliced and separated into rings

1 garlic clove, minced

1 small eggplant, peeled and cubed

1 can (14.5-oz) low sodium tomatoes, cut up

1 medium bell pepper, cored and cut into strips

1 can (5.5-oz) low-sodium vegetable juice

1 tsp dried oregano, crushed

1 tsp dried basil, crushed

1/4 tsp salt

1/4 tsp black pepper

2 tbsp snipped fresh parsley

1/4 cup crumbled feta cheese, optional

Coat a Dutch oven (or a large pan) with the nonstick spray. Preheat over medium heat and add the pork, onion, and garlic. Cook until the pork is browned and the onion is tender.

Stir in the eggplant, tomatoes with their juice, bell pepper strips, vegetable juice, oregano, basil, salt, and pepper. Bring to boiling. Reduce heat. cover and simmer 10 to 15 minutes or until veggies are tender. Stir in the parsley.

Ladle stew into serving bowls and sprinkle with the cheese, if using.

Yield: 4 servings Per serving: 138 calories, 4g total fat (1g sat), 26 mg cholesterol, 180 mg sodium, 15g carbs, 4g fiber, 10g protein

recipe and photo BH&G Diabetic Meals