Ratatouille (version XI)

1 tablespoon canola oil
1 medium yellow onion, diced
1 medium green bell pepper, seeded-and diced
2 cups unpeeled diced eggplant
2 cloves garlic, minced
2 15 ounce cans red kidney-beans, drained
15 ounce can stewed tomatoes
15 ounce can crushed tomatoes
2 tablespoons dried parsley
2 teaspoons chili powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
3 to 4 large scallions, chopped

Heat oil in large saucepan. Add onion, bell pepper, eggplant and garlic. Cook over medium heat, stirring occasionally, until vegetables are tender, about 10 minutes 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 minutes Remove from heat; let stand 5-10 minutes before serving. Serve topped with scallions

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