A Good Healthy Recipe...

Gabe's Famous Bean-Eggplant-Tomato Casserole - Quick Version

2 onions, chopped
4 cloves garlic, minced
2 green peppers, chopped
2 28-oz. cans plum tomatoes, chopped
2 T. fresh oregano or 2 t. dried
1 T. fresh thyme or 1 t. dried
2 bay leaves
1/4 t. cayenne, or to taste
2 eggplants (select very young, firm, shiny ones)
3 cans kidney beans, undrained

Bring the onions, garlic, pepper, tomatoes with their juice, and the seasonings to a boil and simmer while dicing the eggplant. Add eggplant to the pot and simmer 10 minutes. (You can peel the eggplant if you wish; I never do.) Stir in the cooked beans and simmer for 15-20 minutes.
10-12 servings freezes well!
Extra-Quick Version: Substitute 2 bags frozen pepper/onion mix for the onions and green peppers.
Southwestern Version: Add 1 tablespoon Southwestern Spice Mix or 1 tablespoon mild chile powder.
Recipe by: Gabe Merkin

Note from Lucy: Still busy with the babies. Jennifer and Justin should be back from picking up Justin's mom sometime tomorrow. I'm sure they will be tired and I'll have the babies at least two more days. My oldest daughter is home, between jobs, for the next three days. She'll be heading out to New York City to work after that. She is excited because she will get to see a musical and Uncle Larry has already promised her that he will take her to the "Met". Inbetween all of that Bonnie will get plenty of work done.
Life goes on!