Eggplant Pinto Hash Recipe - Food.com

Ingredients

• 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)