1 small eggplant, peeled and cut into 1 inch cubes
1 14-oz can whole tomatoes, plus their juice
1 oz Portobello (or other ) mushrooms, wiped clean,
stemmed, and sliced
1 roasted red pepper, homemade or canned
1 15 oz can of beans (any variety), drained and rinsed
1 10 oz package frozen baby lima beans
1/2 tsp salt
pepper to taste
1/2 tsp dried thyme
1 tsp dried basil
1 tbs vinegar
Instructions
Slice the onion. Place the oil in a large casserole (range-safe) or saucepan. Sauté the onion for a few minutes. Add the garlic, eggplant, and tomatoes, and cook for several more minutes, stirring occasionally, for about 5 minutes. Add the frozen lima beans and cook until limas are tender. Serve on sliced focaccia.
Originally Submitted
5/7/2015
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