Aubergine Ratatouille Not Chili Recipe

• 1 Tbsp. Canola oil
• 1 med Yellow onion, diced
• 1 med Green bell pepper, seeded and diced
• 2 c. Unpeeled diced aubergine
• 2 cl Garlic, chopped
• 2 x 15 ounce cans red kidney beans, liquid removed
• 15 ounce Can stewed tomatoes
• 15 ounce Can crushed tomatoes
• 2 Tbsp. Dry parsley
• 2 tsp Chili pwdr
• 1 Tbsp. Dry oregano
• 1 tsp Dry thyme
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 3 x To 4 large scallions, chop

1. Heat oil in large saucepan.
2. Add in onion, bell pepper, aubergine and garlic.
3. Cook over medium heat, stirring occasionally, till vegetables are tender, about 10 mins.
4. Stir in kidney beans, stewed tomatoes, crushed tomatoes, parsley and chili pwdr, oregano, thyme, salt and pepper.
5. Cook over low heat, stirring frequently about 20 mins.
6. Remove from heat; let stand 5-10 mins before serving.
7. Serve topped with scallions.

canola oil, yellow onion, green bell pepper, aubergine, garlic, red kidney beans, tomatoes, tomatoes, parsley, oregano, thyme, salt, black pepper, scallions

Taken from cookeatshare.com/recipes/aubergine-ratatouille-not-chili-71691 (may not work)