1 15-ounce can low sodium tomato sauce
1 small to medium eggplant, unpeeled and sliced diagonally
½ lb fresh mushrooms, sliced
1 medium white sweet onion, sliced
1 16 oz can pink. pinto or other beans, rinsed, drained
½ bean can water
½ t dried cumin, puréed with beans (optional)
2 T chopped fresh chives (optional)

Preheat oven to 350°F. In a blender or food processor, puree beans, cumin and ½ can water. Spread ¼ can tomato sauce in a shallow baking dish, layer eggplant, mushrooms and onion. Repeat, but before adding last tomato sauce, add layer of puréed beans, then top with tomato sauce. Bake one hour, or until bubbly. Sprinkle fresh chives on top (optional).

4 servings, each 202 calories:   3% from fat (0.7 g),  76% from carbohydrates (39.4 g),  21% from protein (11.0 g).  Sodium 171.6 mg,  Fiber 8.1 g.

Healing Heart Hint

A can of refried beans blended with a little water can take the place of the whole beans.

This dish can be spiced with hot sauce or chopped jalapeno peppers.

For a tasty variety substitute white wine for the water when blending beans.

Fat-free soy cheese, cheddar or jack flavor, can be sprinkled on top in the last few minutes of baking or when served.

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©2004 Dr. Neal Pinckney

Healing Heart Foundation       www.kumu.org