Diabetes Recipes


1 rating(s)
5 1

Select a rating:

Thank You!

Nutrition Facts

Makes: 6 Serving(s)

Amount Per Serving

Calories: 110

Total Fat: 5g

Saturated Fat: 0.7g

Cholesterol: 0mg

Sodium: 200mg

Total Carbohyrdates: 16g

Dietary Fiber: 5g

Protein: 3g

Use the drop down below to calculate the nutrition facts for this recipe based on how big or small of a portion you plan to eat. What if I eat:


Make this for: Dinner

Category: Soups & Stews

This Recipe Makes: 6 Serving(s)


This rich vegetable stew can be served over brown rice, pasta, or couscous, either hot or cold.

What you'll need

  • 2 tbsp. olive oil
  • 2 med onions, chopped
  • 4 small cloves garlic, minced
  • 1 med green bell pepper, sliced
  • 1 large yellow bell pepper, sliced
  • 1 1/4 lb eggplant, peeled and cubed
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 2 tbsp. flour
  • 2 med zucchini, sliced
  • 1 tbsp. red wine vinegar
  • 2 tbsp. capers, rinsed
  • 1/4 cup chopped flat-leaf parsley


  • Step 1
    In a large saucepan, heat olive oil over medium heat. Add onion and garlic and cook and stir until crisp-tender, about 3 minutes.
  • Step 2
    Add bell peppers and cook and stir until crisp-tender about 3 minutes.
  • Step 3
    Sprinkle eggplant with salt, pepper, and flour. Add to saucepan and cook and stir until eggplant begins to soften, about 10-15 minutes.
  • Step 4
    Add remaining ingredients except parsley, cover, and simmer for 30-35 minutes, or until vegetables are soft and mixture is blended. Sprinkle with parsley and serve.

Diabetic Exchanges

  • Non-Starchy Vegetables: 3
  • Fat: 1