Gabe's Famous Bean-Eggplant-Tomato Casserole - Quick Version
2 onions, chopped
4 cloves garlic, minced
2 green peppers, chopped
2 28-oz. cans plum tomatoes, chopped
2 T. fresh oregano or 2 t. dried
1 T. fresh thyme or 1 t. dried
2 bay leaves
1/4 t. 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.
10-12 servings freezes well!
Extra-Quick Version: Substitute 2 bags frozen pepper/onion mix for the onions and
green peppers.
Southwestern Version: Add 1 tablespoon Southwestern Spice Mix or 1 tablespoon mild chile powder.