CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains |
Dutch |
|
1 |
Servings |
INGREDIENTS
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) |
INSTRUCTIONS
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@rahul.net> on Mar 09, 97
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