2 onions, chopped
4 cloves garlic, minced
2 green peppers, chopped
2 28-ounce cans plum tomatoes, chopped
2 tablespoon fresh oregano or 2 teaspoons. dried oregano
1 tablespoon fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1/4 teaspoon cayenne, or to taste
2 eggplants (select very young, firm, shiny ones), unpeeled, diced into 1/2" cubes
3 16-ounce cans kidney beans, undrained
Bring the onions, garlic, pepper, tomatoes with their juice, and the seasonings to a boil. Add eggplant to the pot and simmer 10 minutes. 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 mild chile powder, or to taste