Vegan Eggplant Parm Stew

8 c Water

1 (6oz) can unsalted tomato

Paste 1 T Minced fresh garlic

1 lg Onion, chopped

1 md Eggplant, unpeeled and

Chopped 10 oz Pkg frozen chopped mustard

Greens, thawed (or half a 16 oz Bag)

1 15oz can Great Northern

Beans, rinsed and drained 1 15oz can Black-eyed peas,

Rinsed and drained 1/2 c Nutritional yeast

2 t Dried oregano leaves

3/4 t Salt

1/2 t Fresh ground pepper

2 Tomatoes, chopped

Combine water, tomato paste, and garlic in very large soup pot. Add onion, eggplant and mustard greens. Bring to a boil, reduce heat and simmer, uncovered, until eggplant is tender, but firm (about 15 minutes). Combine 2 cups of the soup broth (from pot), the can of Great Northern beans, the nutritional yeast, and the seasonings in a blender. Process until very smooth. Pour into soup pot and mix well. Stir in black-eyed peas, and tomatoes. Simmer, uncovered, until the beans are heated and the tomatoes softened. This would probably be really good with cauliflower instead of eggplant, too. Mmmm and maybe zucchini. Adapted from a recipe in _The Uncheese Cookbook_ by Joanne Stepaniak. From: Michelle Dick . Fatfree Digest [Volume 10 Issue 20] Aug. 30, 1994. Formatted by Sue Smith, S.Smith34, [email protected] using MMCONV