Chili Beans And Vegetables

• 3/4 to 1 c. peanut or vegetable oil
• 1 1/2 lb. eggplant, peeled and cut into 1-inch cubes
• 1/4 c. flour
• 2 large onions, peeled and sliced in rings
• 2 c. water
• 1 tsp. salt
• 1 large green pepper, cut into strips
• 2 cloves garlic, minced
• 1 (1 lb.) can stewed tomatoes
• 1 (15 oz.) can kidney beans, drained and rinsed
• 1 tsp. leaf oregano, crumbled

1. In a Dutch oven, heat oil.
2. Add eggplant and saute for 10 minutes over moderate heat, stirring frequently.
3. Remove from heat; sprinkle with flour and toss eggplant to coat.
4. Add onions, green pepper, garlic, stewed tomatoes, kidney beans, oregano, salt and water.
5. Carefully mix ingredients together.
6. Return to heat. Bring mixture to a boil.
7. Cover.
8. Lower heat and cook 15 minutes, stirring occasionally.
9. Do not overcook because vegetables should be crisp.
10. Serve on fluffy cooked rice.
11. Serves 4 to 6.

peanut, eggplant, flour, onions, water, salt, green pepper, garlic, tomatoes, kidney beans, leaf oregano

Taken from www.cookbooks.com/Recipe-Details.aspx?id=242774 (may not work)