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Eggplant Bean Stew


2 large onions, chopped
4 cloves garlic, minced
2 green peppers, chopped
2 cans (28 ounces) crushed tomatoes
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme, chopped
2 bay leaves
1/2 teaspoon cayenne pepper or to taste
2 eggplants, skin left on, diced
3 to 4 cans kidney beans, drained


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.

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