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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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I created this recipe to use an eggplant and zucchini that I had just bought, then decided to add some pinto beans I'd previously cooked. I am posting it here to keep track of the recipe for myself. It may need to be modified and I will update it if I do. This is a very low sodium recipe, unless you use canned pinto beans. Ingredients:
2 tablespoons vegetable oil (i use olive) |
2 cups diced eggplants (peeled first) |
2 cups diced zucchini |
1 cup diced sweet onion |
1 (14 ounce) can no-salt-added diced tomatoes |
1 tablespoon dried basil |
1 teaspoon dried oregano |
4 cups cooked pinto beans (or two 14.5 ounce cans of canned pinto beans) |
1/2 cup water (or extra liquid from beans) |
Directions:
1. Peel the eggplant and onion, then cut eggplant, zucchini and onion into 1/2 inch pieces.
2. Heat oil in a very large large frying pan.
3. Add vegetables and cook slightly. (Add water if it gets dry.).
4. Add diced tomatoes, basil and oregano. Cover pan with lid and simmer until vegetables are tender.
5. Add pinto beans and water or liquid from beans. Stir. Cover and cook until heated through. Serve immediately.
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