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Eggplant Ratatouille Not Chili soups, vegetables, chili, beans, french 1 tablespoon canola oil 1 medium yellow onion, diced 1 medium green bell pepper, seeded and diced 2 cup unpeeled diced eggplant 2 centiliter garlic, minced 2 15 oz cans red kidney beans, draine; d 15 oz can stewed tomatoes 15 oz can crushed tomatoes 2 tablespoon dried parsley 2 teaspoon chili powder 1 tablespoon dried oregano 1 teaspoon dried thyme 1/2 teaspoon salt 1/2 teaspoon black pepper 3 to 4 large scallions, chop Heat oil in large saucepan. Add onion, bell pepper, eggplant and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender, about 10 mins. Stir in kidney beans, stewed tomatoes, crushed tomatoes, parsley and chili powder, oregano, thyme, salt and pepper. Cook over low heat, stirring frequently about 20 mins. Remove from heat; let stand 5-10 mins before serving. Serve topped with scallions. Per serving: 209 cals, 10g prot, 3g fat, 38g carb, 0 chol, 1138mg sod, 11g fiber From Vegetarian Times, January 1996 Typed by Lisa Greenwood Made on 1/11/96 Delicious From: Bobbieb1@aol.Com Date: 03 Mar 97 Meal-Master Format Recipes (Mailing List) Ä Yield: 1 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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