Bean, Eggplant and Tomato Casserole

2 onions, chopped
4 cloves garlic, minced
2 green peppers, chopped
2 cans plum tomatoes, (28 ounces) chopped
2 tablespoons fresh oregano or 2 teaspoons dried
1 tablespoon fresh thyme or 1 teaspoon dried
2 bay leaves
1/4 tablespoon cayenne, or to taste
2 eggplants (select very young, firm, shiny ones)
3 cans kidney beans, undrained

Bring the onions, garlic, pepper, tomatoes with their juice, and the seasonings to a boil and simmer while dicing the eggplant. Add eggplant to the pot and simmer 10 minutes. (You can peel the eggplant if you wish; I never do.) Stir in the cooked beans and simmer for 15-20 minutes.

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