Eggplant (Aubergine) Stew

• 1 medium eggplant
• 1 (28 ounce) can crushed tomatoes
• 1 (16 ounce) can white kidney beans
• 2 cups Baby Spinach
• 1 small onion
• 2 teaspoons crushed garlic
• 14 cup canola oil
• 1 lemon, juice of
• 14 teaspoon kosher salt
• 14 teaspoon oregano
• 14 cup parmesan cheese

1. Peel and cube eggplant.
2. Sprinkle lemon juice and salt on each side of eggplant.
3. Chop onion.
4. On medium heat saute eggplant in 1/4 cup canola oil with chopped onion (usually just a few minutes until eggplant no longer looks spongy).
5. Drain eggplant on paper towels to remove excess oil.
6. Drain and rinse white kidney beans.
7. In large stock pot add crushed tomatoes, oregano, white kidney beans, garlic.
8. Cook on low until bubbly.
9. Ten minutes before serving add parmesan cheese and spinach.
10. Can be served as a stew, over rice, with pasta or crusty bread.

eggplant, tomatoes, white kidney beans, spinach, onion, garlic, canola oil, lemon, kosher salt, oregano, parmesan cheese

Taken from www.food.com/recipe/eggplant-aubergine-stew-206985 (may not work)