Yield: ~1 hotel pan
Ingredients:
1.5 cups olive oil
8 large eggplants, cut into ½ inch cubes
3 large onions, chopped
10 garlic cloves, minced
6 large zucchinis, sliced
4 tbsp. chili powder
1 bunch basil, chopped
Salt and pepper to taste
6 15-ounce cans white beans
1 #10 can diced tomatoes
1#10 can tomato sauce
In a large pot, heat oil over medium-high heat. Add eggplant, onion, bell pepper, and garlic; cook until vegetables are crisp yet tender.
Stir in remaining ingredients, breaking up tomatoes. Cook about 10 minutes, stirring occasionally, until zucchini is tender.
