Recipe - Eggplant Ratatouille Not Chili

1 tablespoon Canola oil
1 md Yellow onion, minced
1 md Green bell pepper, seeded
and minced
2 cup Unpeeled minced eggplant
2 cl Garlic, minced
2 15 ounce cans red kidney
beans, drained
15 ounce Can stewed tomatoes
15 ounce Can crushed tomatoes
2 tablespoon Dried parsley
2 teaspoon Chili powder
1 tablespoon Dried oregano
1 teaspoon Dried thyme
One half teaspoon Salt
One half teaspoon Black pepper
3 To 4 large scallions, chop

Heat oil in large saucepan. Add onion, bell pepper, eggplant and garlic.
Cook over medium heat, stirring occasionally, until vegetables are tender,
about 10 mins.

Stir in kidney beans, stewed tomatoes, crushed tomatoes, parsley and chili
powder, oregano, thyme, salt and pepper. Cook over low heat, stirring
frequently about 20 mins. Remove from heat; let stand 510 mins before
serving. Serve topped with scallions.

Per serving: 209 cals, 10g prot, 3g fat, 38g carb, 0 chol, 1138mg sod, 11g
fiber From Vegetarian Times, January 1996 Typed by Lisa Greenwood Made on
1/11/96 Delicious
Posted to MMRecipes Digest V4 #063 by BobbieB1@aol.com on Mar 3, 1997.