6 Servings Vegan

Eggplants are native to the Andes, but this recipe may have been developed by Arab immigrants-it's very similar to Middle Eastern recipes for eggplant.

Preheat oven to 350 F.

Peel eggplant and cut into 1-inch cubes. In medium bowl, combine eggplant, 6 tablespoons oil and chopped garlic. Toss to coat and let marinate at room temperature for 20 minutes. Spread eggplant on baking sheet. Roast until tender, about 20 minutes.

In large skillet, heat remaining tablespoon oil over medium-high heat. Add mushrooms, green beans, shallots, minced garlic, tomatoes, and salt and pepper and cook, stirring, until vegetables are softened, 5 to 8 minutes. Add eggplant and mix to combine. Season with salt and pepper. Heat thoroughly. Serve sprinkled with cilantro and parsley.

Per Serving: 234 Cal.; 4G Prot.; 12G Total Fat (2G Sat. Fat); 32G Carb.; 0 Chol.; 18MG Sod.; 10G Fiber