Aubergine Bean Stew Recipe

• 2 lrg Onions, minced
• 4 x Cloves garlic, chopped
• 2 x Green peppers, minced
• 2 can (28 ounce) crushed tomatoes (Progresso brand recommended)
• 2 Tbsp. Fresh oregano, minced
• 1 Tbsp. Fresh thyme, minced
• 2 x Bay leaves
• 1/2 tsp Cayenne pepper or possibly to taste (I like it warm)
• 2 x Aubergines, skin left on, diced
• 3 can Kidney beans, liquid removed (4 cans would be fine as well)

1. Well, I'm on my second helping of this dish and have 8 more servings packed away in the freezer.
2. It's based on Gabe Mirkin's "Famous Bean-Aubergine-Tomato Casserole".
3. 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.
4. Anyway, it really hit the spot, I was starving.
5. In a very large pot or possibly stockpot, bring onions, garlic, green peppers, tomatoes, oregano, thyme, bay leaves, and cayenne pepper to a boil.
6. Lower heat and simmer for 10 min.
7. Add in aubergine and beans and simmer for 25 min.
8. Warning: makes very large amount.
9. If you make it all, freeze some in individual serving containers for later meals.

onions, garlic, green peppers, tomatoes, fresh oregano, fresh thyme, bay leaves, cayenne pepper, kidney beans

Taken from cookeatshare.com/recipes/aubergine-bean-stew-71411 (may not work)