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| 2 gross | onions chopped |
| 4 | cloves garlic minced |
| 2 | green peppers chopped |
| 2 Dose | (28 oz) crushed tomatoes (Progresso brand recommended) |
| 2 Esslöffel | oregano fresh, chopped |
| 1 Esslöffel | thyme fresh, chopped |
| 2 | bay leaves |
| 1/2 Teelöffel | Cayenne pepper or to taste (I like it hot) |
| 2 | Eggplants, skin left on, diced |
| 3 Dose | Kidney beans, drained (4 cans would be fine as well) |
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Well, I'm on my second helping of this dish and have 8 more servings packed away in the freezer. It's based on Gabe Mirkin's "Famous Bean-Eggplant-Tomato Casserole". Modified because my dry beans turned out too old to use, I bought a different tomato product (crushed tomatoes rather than whole plum), and the full recipe wouldn't fit in my huge Dutch Oven pot (the larger stockpot was in the dishwasher :-P) so I used fewer beans and only 2 cans of tomatoes rather than 3. Anyway, it really hit the spot, I was starving.
In a very large pot or stockpot, bring onions, garlic, green peppers, tomatoes, oregano, thyme, bay leaves, and cayenne pepper to a boil. Lower heat and simmer for 10 minutes. Add eggplant and beans and simmer for 25 minutes.
Warning: makes very large amount. If you make it all, freeze some in individual serving containers for later meals.
#021 by Michelle Dick <artemis@rahul. Net> on Mar 09, 97
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