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LOCATION: Recipes >> Eggplant Casserole Recipes >> Eggplant Bean

Print this Recipe    Eggplant Bean

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.

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