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Eggplant Ratatouille Not Chili

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      Title: EGGPLANT RATATOUILLE NOT CHILI
 Categories: Soups/stews, Tried bb
      Yield: 1 Servings
 
      1 tb Canola oil
      1 md Yellow onion, diced
      1 md Green bell pepper, seeded
           -and diced
      2 c  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 tb Dried parsley
      2 ts Chili powder
      1 tb Dried oregano
      1 ts Dried thyme
    1/2 ts Salt
    1/2 ts 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
 
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