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Receta Eggplant Ratatouille Not Chili
by Global Cookbook

Eggplant Ratatouille Not Chili
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Ingredientes

  • 1 Tbsp. Canola oil
  • 1 med Yellow onion, diced
  • 1 med Green bell pepper, seeded and diced
  • 2 c. Unpeeled diced eggplant
  • 2 cl Garlic, chopped
  • 2 x 15 ounce cans red kidney beans, liquid removed
  • 15 ounce Can stewed tomatoes
  • 15 ounce Can crushed tomatoes
  • 2 Tbsp. Dry parsley
  • 2 tsp Chili pwdr
  • 1 Tbsp. Dry oregano
  • 1 tsp Dry thyme
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 3 x To 4 large scallions, chop

Direcciones

  1. Heat oil in large saucepan. Add in onion, bell pepper, eggplant and garlic.
  2. Cook over medium heat, stirring occasionally, till vegetables are tender, about 10 mins.
  3. Stir in kidney beans, stewed tomatoes, crushed tomatoes, parsley and chili pwdr, oregano, thyme, salt and pepper. Cook over low heat, stirring frequently about 20 mins. Remove from heat; let stand 5-10 mins before serving. Serve topped with scallions.