INGREDIENTS:8 lbs. canned tomatoes, undrained 2 large onions, chopped 2 green peppers, seeded, chopped 5 cloves garlic, crushed 2 tsps. dried oregano leaves, crushed 1 tsp. dried thyme leaves, crushed ¼ tsp. cayenne pepper 2 eggplant (about 2 ½ lbs. total), peeled, diced 2 ½ lbs. cooked or canned red kidney beans, drained, rinsedDIRECTIONS:1. In a large pot, combine tomatoes, onions, green peppers, garlic and spices. Bring to a boil, reduce heat and simmer, uncovered, 10 minutes. 2. Add ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.