Free Recipe Eggplant Bean Stew
Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1
Ingredients for Eggplant Bean Stew Recipe
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)
Eggplant Bean Stew Preparation
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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