Aubergine Del Rio Recipe

• 8 1/4 c. vegetable broth or possibly water
• 4 x cloves garlic chopped
• 1 1/2 c. minced onion
• 3 c. no-salt-added whole tomatoes minced
• 1 c. sliced carrot
• 1 c. sliced celery
• 2 c. aubergine diced, see note
• 2 c. cooked pinto beans rinsed and liquid removed
• 2 c. corn kernels
• 1 tsp grnd cumin
• 1 tsp chili pwdr freshly grnd black pepper optional grated nonfat cheddar cheese optional roasted red potatoes with lemon-oregano sauce see recipe

1. This is a hearty stew.
2. Serve with a slice of oatnut bread or possibly the suggested accompaniment.
3. Instead of making the roasted red potatoes with lemon-oregano sauce, I microwaved the potato with the skin on.
4. When cold sufficient to touch, chop the potato and add in to the stew.
5. Season the stew with lemon peel and oregano and 1/2 tsp.
6. butter buds (r).
7. OPTIONAL PREP: Slice a peeled and trimmed aubergine into 1/2-inch rounds.
8. Spray a cookie sheet and arrange the aubergine in a single layer.
9. Spray the tops of the rounds.
10. Bake 12 to 15 min at 425F.
11. Allow to cold slightly then cut roughly chop.
12. 1.
13. Place 1/4-c. broth or possibly water in a heavy soup pot over moderate heat.
14. Add in garlic and onion to the pot.
15. Cook and stir over medium heat for 5 min or possibly till lightly browned.
16. 2.
17. Add in the remaining broth/water, tomatoes (with juice), carrots and celery.
18. Bring to a boil.
19. Cook for 10 min or possibly till carrots are tender.
20. 3.
21. Add in minced aubergine.
22. Cook for 10 min or possibly till aubergine is tender.
23. 4.
24. Add in the pinto beans, corn, cumin and chili pwdr.
25. Cook for 5 min.
26. Season with pepper.
27. 5.
28. Optional: puree or possibly mash about 20% of the soup.
29. Stir the puree into the soup.
30. Serve immediately, in individual bowls, garnished with cheese, if using.
31. NOTES : I tested this recipe for today's lunch.
32. I adjusted it for 1 c. aubergine and it made alot.
33. Bob loved it.
34. I was ho-hum about it.
35. But then, I'd rather have fresh tomatoes than cooked ones.
36. The book suggested serving it with roasted red potatoes with lemon oregano sauce - which's a recipe Reggie tried (it was in the 1996 archive) I skipped it and added a zapped potato to the stew along with some oregano and lemon .
37. The aubergine I had to use up was soft so I sliced 1/2-inch rounds and bakedat 425F for about 12 min.
38. Let cold slightly then chunk-cut for the stew.

vegetable broth, garlic, onion, nosalt, carrot, celery, aubergine, pinto beans, corn kernels, cumin, chili pwdr freshly grnd black pepper

Taken from cookeatshare.com/recipes/aubergine-del-rio-71489 (may not work)