Eggplant, Bean, and Corn Ragout

2 tablespoons olive oil (or corn oil)
1 medium onion finely chopped
2 cups eggplant peeled and diced
2 cloves garlic minced
1 small red pepper seeded and diced
3 cups crushed tomatoes (salt-free)
1 cup corn drained
1 cup white beans (cooked navy or great northern)
1/2 cup green chiles cooked, peeled and chopped
2 teaspoons dried oregano
2 teaspoons black pepper
2 teaspoons chopped chives (fresh or dried)

In a deep pot, sauté onion, eggplant, garlic, and pepper in oil until slightly browned. Add tomatoes, corn, beans, chilies, and seasonings. Simmer, partially covered, for at least 10 minutes. Stir often. Serve with crispy rye crackers or low fat corn chips.



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