Eggplant bean stew

Yield: 1 Servings

Measure Ingredient
2 larges Onions, chopped
4 \N Cloves garlic, minced
2 \N Green peppers, chopped
2 cans (28 oz) crushed tomatoes (Progresso brand recommended)
2 tablespoons Fresh oregano, chopped
1 tablespoon Fresh thyme, chopped
2 \N Bay leaves
½ teaspoon Cayenne pepper or to taste (I like it hot)
2 \N Eggplants, skin left on, diced
3 cans Kidney beans, drained (4 cans would be fine as well)

Well, I'm on my second helping of this dish and have 8 more servings packed away in the freezer. It's based on Gabe Mirkin's "Famous Bean-Eggplant-Tomato Casserole". Modified because my dry beans turned out too old to use, I bought a different tomato product (crushed tomatoes rather than whole plum), and the full recipe wouldn't fit in my huge Dutch Oven pot (the larger stockpot was in the dishwasher :-P) so I used fewer beans and only 2 cans of tomatoes rather than 3. Anyway, it really hit the spot, I was starving.

In a very large pot or stockpot, bring onions, garlic, green peppers, tomatoes, oregano, thyme, bay leaves, and cayenne pepper to a boil. Lower heat and simmer for 10 minutes. Add eggplant and beans and simmer for 25 minutes.

Warning: makes very large amount. If you make it all, freeze some in individual serving containers for later meals. Posted to fatfree digest V97 #021 by Michelle Dick <artemis@...> on Mar 09, 97

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