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This is a hearty stew.
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Serve with a slice of oatnut bread or possibly the suggested accompaniment.
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Instead of making the roasted red potatoes with lemon-oregano sauce, I microwaved the potato with the skin on.
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When cold sufficient to touch, chop the potato and add in to the stew.
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Season the stew with lemon peel and oregano and 1/2 tsp.
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butter buds (r).
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OPTIONAL PREP: Slice a peeled and trimmed aubergine into 1/2-inch rounds.
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Spray a cookie sheet and arrange the aubergine in a single layer.
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Spray the tops of the rounds.
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Bake 12 to 15 min at 425F.
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Allow to cold slightly then cut roughly chop.
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1.
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Place 1/4-c. broth or possibly water in a heavy soup pot over moderate heat.
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Add in garlic and onion to the pot.
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Cook and stir over medium heat for 5 min or possibly till lightly browned.
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2.
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Add in the remaining broth/water, tomatoes (with juice), carrots and celery.
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Bring to a boil.
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Cook for 10 min or possibly till carrots are tender.
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3.
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Add in minced aubergine.
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Cook for 10 min or possibly till aubergine is tender.
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4.
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Add in the pinto beans, corn, cumin and chili pwdr.
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Cook for 5 min.
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Season with pepper.
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5.
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Optional: puree or possibly mash about 20% of the soup.
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Stir the puree into the soup.
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Serve immediately, in individual bowls, garnished with cheese, if using.
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NOTES : I tested this recipe for today's lunch.
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I adjusted it for 1 c. aubergine and it made alot.
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Bob loved it.
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I was ho-hum about it.
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But then, I'd rather have fresh tomatoes than cooked ones.
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The book suggested serving it with roasted red potatoes with lemon oregano sauce - which's a recipe Reggie tried (it was in the 1996 archive) I skipped it and added a zapped potato to the stew along with some oregano and lemon .
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The aubergine I had to use up was soft so I sliced 1/2-inch rounds and bakedat 425F for about 12 min.
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Let cold slightly then chunk-cut for the stew.
