Eggplant Adzuki

Name: Eggplant Adzuki
Ingredients: 4 cups adzuki (or kidney) beans; 2 cups onion, chopped; 1 eggplant, peeled and cut into strips; 2 cups no salt tomato sauce; 1 cup green pepper, chopped; 1 cup organic celery, chopped; 3 garlic clove, diced; 1 tablespoon Dr. Fuhrman's VegiZest; Mrs. Dash, to taste

9 ingredients

1 steps

Ingredients

4 cups adzuki (or kidney) beans
2 cups onion, chopped
1 eggplant, peeled and cut into strips
2 cups no salt tomato sauce
1 cup green pepper, chopped
1 cup organic celery, chopped
3 garlic clove, diced
1 tablespoon Dr. Fuhrman's VegiZest
Mrs. Dash, to taste

Directions

1

Soak adzuki beans overnight. Cook beans in water with one cup of chopped onion on low flame for 1 1/2 hours. In a large non-stick skillet cook the sliced eggplant in the tomato sauce for a few minutes then add the rest of the onion, pepper, celery, garlic and spices and cook for another 5 minutes. Arrange the eggplant in a baking dish and cover with the sauce from the pot continuing to cook in the oven uncovered at 350 for 25 minutes. Serve in squares with some adzuki beans on top.