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Eggplant Bean Stew

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Ingredients
  • 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
Instructions

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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