1 tbsp Canola oil
1 medium Yellow onion, diced
1 medium Green bell pepper, seeded and diced
2 cup Unpeeled diced eggplant
2 cl Garlic, minced
2 15 oz cans red kidney beans, drained
15 oz Can stewed tomatoes
15 oz Can crushed tomatoes
2 tbsp Dried parsley
2 tsp Chili powder
1 tbsp Dried oregano
1 tsp Dried thyme
1/2 tsp Salt
1/2 tsp Black pepper
3 To 4 large scallions, chop
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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 5-10 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 MM-Recipes Digest V4 #063 by BobbieB1@aol.com on Mar 3, 1997.
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