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Receta Eggplant Bean Stew

by Global Cookbook

Ingredientes

2 lrg Onions, minced 4 x Cloves garlic, chopped 2 x Green peppers, minced 2 can (28 ounce) crushed tomatoes (Progresso brand recommended) 2 Tbsp. Fresh oregano, minced

1 Tbsp. Fresh thyme, minced 2 x Bay leaves 1/2 tsp Cayenne pepper or possibly to taste (I like it warm) 2 x Eggplants, skin left on, diced 3 can Kidney beans, liquid removed (4 cans would be fine as well)

Direcciones

1. 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.
2. In a very large pot or possibly stockpot, bring onions, garlic, green peppers, tomatoes, oregano, thyme, bay leaves, and cayenne pepper to a boil. Lower heat and simmer for 10 min. Add in eggplant and beans and simmer for 25 min.
3. Warning: makes very large amount. If you make it all, freeze some in individual serving containers for later meals.

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