Eggplant Bean Stew
2 large onions, chopped
4 cloves garlic, minced
2 green peppers, chopped
2 28-oz cans crushed tomatoes
2 Tbsp fresh oregano, chopped
1 Tbsp fresh thyme, chopped
2 bay leaves
1/2 tsp cayenne pepper or to taste
2 eggplants, skin left on, diced
3 to 4 cans kidney beans, drained
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.