Eggplant Pinto Hash

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 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)

Recipe

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