INGREDIENTS
5 1/2 cups
eggplant, peeled, small dice (about 1 1/2 lb eggplant)
2 tbsp
extra virgin olive oil
8 oz
onion, small diced
2 tbsp
fresh garlic, chopped
3 cups
zucchini, small diced
46 oz
vegetable juice
3 tbsp
chili seasoning mix or other sugar-free brand
2 cups
cooked green beans – 1 in cut, al dente
8 oz
cooked lima beans
Hot sauce (to taste)