Eggplant ratatouille not chili
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Canola oil |
| 1 | medium | Yellow onion, diced |
| 1 | medium | Green bell pepper, seeded and diced |
| 2 | cups | Unpeeled diced eggplant |
| 2 | cloves | Garlic, minced |
| 2 | 15 oz cans red kidney beans, drained | |
| 15 | ounces | Can stewed tomatoes |
| 15 | ounces | Can crushed tomatoes |
| 2 | tablespoons | Dried parsley |
| 2 | teaspoons | Chili powder |
| 1 | tablespoon | Dried oregano |
| 1 | teaspoon | Dried thyme |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Black pepper |
| 3 | To 4 large scallions, chop | |
Directions
Heat oil in large saucepan. Add onion, bell pepper, eggplant and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender, about 10 mins.
Stir in kidney beans, stewed tomatoes, crushed tomatoes, parsley and chili powder, oregano, thyme, salt and pepper. Cook over low heat, stirring frequently about 20 mins. Remove from heat; let stand 5-10 mins before serving. Serve topped with scallions.
Per serving: 209 cals, 10g prot, 3g fat, 38g carb, 0 chol, 1138mg sod, 11g fiber From Vegetarian Times, January 1996 Typed by Lisa Greenwood Made on 1/11/96 Delicious