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Title: Eggplant Bean Stew Categories: None Yield: 1 Servings 2 lg Onions, chopped 4 Cloves garlic, minced 2 Green peppers, chopped 2 cn (28 oz) crushed tomatoes -(Progresso brand -recommended) 2 tb Fresh oregano, chopped 1 tb Fresh thyme, chopped 2 Bay leaves 1/2 ts Cayenne pepper or to taste -(I like it hot) 2 Eggplants, skin left on, -diced 3 cn 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 |