Food Service Search Staff

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 diced eggplant and beans. Simmer 20 minutes. Season with salt and pepper to taste.

3. Serve as an entrée with corn bread or whole grain rolls or as a hearty side dish.NUTRITIONAL INFORMATION: Calories 109 (5% from fat); Fat 0.7g (sat. .09g); Protein 6.2g; Carbohydrates 22g; Chol. 0mg (cholesterol per day 0%); Sodium 227mg (sodium per day 9%); Fiber 4.7g (fiber per day 23%)
SERVINGS:24, 8 oz. servingsPHOTO CREDIT:Photo Credit: IDAHO BEAN COMMISSION