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Red Bean Ratatouille

Posted By archives On March 30, 2010 @ 1:58 pm In Soups and Stews | No Comments

1/4 cup vegetable broth
1 onion, diced
1 green pepper, diced
1.2 lb. sliced mushrooms
4 cloves garlic, minced
2 cups eggplant, diced
1 15 ounce can diced tomatoes
1 15 ounce can tomato puree
1 15 ounce can kidney beans, drained
parsley, oregano, and pepper, to taste

In about veggie broth, sauté onion, green pepper, sliced mushrooms, garlic, and eggplant for about 10 minutes. Then add tomatoes, tomato puree, kidney beans, and parsley, oregano, and pepper to taste. Simmer for 15-20 minutes and serve over rice. Easy and delicious!

Posted by veg4life on DrFuhrman.com

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