Fall Stew | Atrium Health Wake Forest Baptist

Ingredients

• 2 small eggplants, cubed
• 2 sweet potatoes, peeled and cubed
• 2 cans “no salt added” diced tomatoes
• 1 can precooked “no salt added” beans (kidney, great northern, pinto etc), drained and rinsed
• 1 cup chopped broccoli, cooked
• 1 clove garlic, minced or garlic powder to taste
• 2 tsp olive oil
• 2 cups fat free, reduced sodium, chicken or vegetable stock
• Season with ground pepper and oregano to taste
• 1 Tbsp light sour cream, or plain fat free yogurt for topping