Eggplant Pinto Hash

9 ingredients
5 steps

Ingredients

  • 2 tablespoons vegetable oil (I use olive)
  • 2 cups diced eggplants (peeled first)
  • 2 cups diced zucchini
  • 1 cup diced sweet onion
  • 1 (14 ounce) can no-salt-added diced tomatoes
  • 1 tablespoon dried basil
  • 1 teaspoon dried oregano
  • 4 cups cooked pinto beans (or two 14.5 ounce cans of canned pinto beans)
  • 1/2 cup water (or extra liquid from beans)

Directions

  1. 1
    Peel the eggplant and onion, then cut eggplant, zucchini and onion into 1/2 inch pieces.
  2. 2
    Heat oil in a very large large frying pan.
  3. 3
    Add vegetables and cook slightly. (Add water if it gets dry.).
  4. 4
    Add diced tomatoes, basil and oregano. Cover pan with lid and simmer until vegetables are tender.
  5. 5
    Add pinto beans and water or liquid from beans. Stir. Cover and cook until heated through. Serve immediately.

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