Eggplant and Green Bean Stew
1 onion, chopped
2 cloves garlic, chopped
2 green peppers, chopped
olive oil, as needed
salt and pepper, to taste
basil, to taste
oregano, to taste
1 large eggplant, cubed 1"
1/2 pound fresh (or frozen) green beans
2 (15 ounce) cans stewed or diced tomatoes
1. Saute pepper, onion, and garlic in olive oil. Add the seasonings and eggplant.
2. Cook a few minutes, then add the green beans and tomatoes to the pot and cover.
3. Simmer, stirring occasionally, until the beans are as soft as you like them.
Serve by itself, with pasta or rice, or with good crusty bread. Enjoy!