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