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| Home -> [Chili, Eggplant, French, Herbs & Spices, Soups & Stews, Stews, Western European] -> [Eggplant ratatouille not chili Recipe] |
Eggplant ratatouille not chili
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| Artist: |
_ |
Yield: |
1 |
| Categories: |
Chili, Eggplant, French, Herbs & Spices, Soups & Stews, Stews, Western European |
Rating: |
0 |
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Ingredients:
| 1
| tbsp | Canola oil | | 1
| med | Yellow onion, diced | | 1
| med | Green bell pepper, seeded | | | -and diced | | 2
| cup | Unpeeled diced eggplant | | 2
| cl | Garlic, minced | | 2
| | 15 oz cans red kidney | | | -beans, drained | | 15
| oz | Can stewed tomatoes | | 15
| oz | Can crushed tomatoes | | 2
| tbsp | Dried parsley | | 2
| tsp | Chili powder | | 1
| tbsp | Dried oregano | | 1
| tsp | Dried thyme | | 1/2
| tsp | Salt | | 1/2
| tsp | Black pepper | | 3
| | To 4 large scallions, chop |
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Procedures:
| 1 | Heat oil in large saucepan. | | 2 | Add onion, bell pepper, eggplant and garlic. | | 3 | Cook over medium heat, stirring occasionally, until vegetables are tender, about 10 mins. | | 4 | Stir in kidney beans, stewed tomatoes, crushed tomatoes, parsley and chili powder, oregano, thyme, salt and pepper. | | 5 | Cook over low heat, stirring frequently about 20 mins. | | 6 | Remove from heat; let stand 5-10 mins before serving. | | 7 | Serve topped with scallions. | | 8 | 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 |
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