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eggplant-bean-stew recipe

Date: Sun, 09 Mar 97 22:41:43 -0800
From: Michelle Dick (artemis@rahul.net)

Adapted from Gabe Mirkin's "Famous Bean-Eggplant-Tomato Casserole".

Based on a recent review of crushed tomatoes in "Cooks Illustrated", I
bought their top-rated brand: Progresso Crushed Tomatoes.  

Eggplant Bean Stew

2 large onions, chopped
4 cloves garlic, minced
2 green peppers, chopped
2 28 oz cans crushed tomatoes (Progresso brand recommended)
2 T fresh oregano, chopped
1 T fresh thyme, chopped
2 bay leaves
1/2 t 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)

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.

kwvegan vegan