Fried Eggplant and Zucchini

1 eggplant
1 zucchini
3 cloves garlic
3 dried red peppers
1 medium can tomatoes
1 medium can kidney beans
peanut and olive oil

1. Skin eggplant, dice eggplant and zucchini. Chop garlic and red peppers.

2. Add peanut oil to eggplant (has anyone noticed that eggplant seems to absorb oil?) to coat.

3. Fry garlic and red peppers in olive oil . Add zucchini and eggplant. Fry some more until getting softer.

4. Add tomatoes and kidney beans. (Use liquid from tomatoes but not from beans, at least that's what worked) let simmer about 20 minutes.

5. Serve this over rice (1/2 brown, 1/2 white works well).

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