Recipe - Eggplant Bean Stew

2 lg Onions, chopped
4 Cloves garlic, minced
2 Green peppers, chopped
2 cn (28 oz) crushed tomatoes
(Progresso brand
recommended)
2 tablespoon Fresh oregano, chopped
1 tablespoon Fresh thyme, chopped
2 Bay leaves
One half teaspoon Cayenne pepper or to taste
(I like it hot)
2 Eggplants, skin left on,
minced
3 cn Kidney beans, drained (4
cans would be fine as well)

Well, I'm on my second helping of this dish and have 8 more servings packed
away in the freezer. It's based on Gabe Mirkin's "Famous
BeanEggplantTomato Casserole". Modified because my dry beans turned out
too old to use, I bought a different tomato product (crushed tomatoes
rather than whole plum), and the full recipe wouldn't fit in my huge Dutch
Oven pot (the larger stockpot was in the dishwasher :P) so I used fewer
beans and only 2 cans of tomatoes rather than 3. Anyway, it really hit the
spot, I was starving.

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. Posted to fatfree digest V97
#021 by Michelle Dick artemis@rahul.net on Mar 09, 97