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Title: Eggplant Ratatouille Not Chili
Yield: 1 Servings

Ingredients

      1 tb canola oil
      1 md yellow onion, diced
      1 md green bell pepper, seeded
           -and diced
      2 c  unpeeled diced eggplant
      2 cl garlic, minced
      2    15 oz cans red kidney beans,
           - draine; d
     15 oz can stewed tomatoes
     15 oz can crushed tomatoes
      2 tb dried parsley
      2 ts chili powder
      1 tb dried oregano
      1 ts dried thyme
    1/2 ts salt
    1/2 ts black pepper
      3    to 4 large scallions, chop

Instructions

Heat oil in large saucepan. Add onion, bell pepper, eggplant and
garlic. Cook over medium heat, stirring occasionally, until
vegetables are tender, about 10 mins.

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 mins. Remove from heat; let stand 5-10
mins before serving. Serve topped with scallions.

Per serving: 209 cals, 10g prot, 3g fat, 38g carb, 0 chol, 1138mg
sod, 11g fiber From Vegetarian Times, January 1996 Typed by Lisa
Greenwood Made on 1/11/96 Delicious

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