---------------------------------------------------------------- From: "Karl E. Moser (KE3NF)" Newsgroups: rec.food.recipes Subject: Eggplant Bean Stew Followup-To: rec.food.cooking Date: 11 Oct 1998 04:41:23 -0600 Organization: @Home Network Reply-To: "Karl E. Moser (KE3NF)" NNTP-Posting-Host: llama.swcp.com 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 Tbsp fresh oregano, chopped 1 Tbsp fresh thyme, chopped 2 bay leaves 1/2 tsp 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. -- Bon Appetit...Karl Karls Eatery Http://www.fortunecity.com/littleitaly/machievelli/97 bbqing-subscribe@makelist.com wine-subscribe@makelist.com karlseateryii-subscribe@makelist.com ICQ # 16639454 -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.