1/2 lb or so of fresh green beans
2 15 oz cans of stewed or diced tomatoes
2 cloves of garlic
2 green peppers
salt, pepper, basil, oregano, other italian seasonings
Chop the pepper, onion, and garlic and saute them
in olive oil. Add the seasonings (as much as you like). Cube the
eggplant into about 1 cubes and add them to the onion/pepper/garlic mixture.
Cook them while you take the ends off of the green beans and wash them.
Add the green beans and tomatoes to the pot and cover. Simmer,
stirring occasionally, until the beans are as soft as you like them.
Serve by itself, with pasta/rice, or with good crusty bread.