Mediterranean Eggplant and Tomato Stew

This is what I'm going to make for dinner tonight--yet another way to use lots of fresh eggplant and tomatoes, which I am enjoying while they last... Especially appealing now as the weather gets cooler.

1/4 cup olive oil
6-8 cloves garlic, minced
1 large onion, chopped
2 medium eggplants, cubed
4-5 cups seeded and chopped tomatoes
3-4 cups cooked red beans (2 14-oz cans)
Dash of allspice
Dash of cayenne
2-3 tsp minced fresh sage
2 tsp minced fresh oregano
3/4 cup chopped fresh parsley or 1/2 cup chopped fresh cilantro
Salt and pepper to taste
Crumbled feta for topping

Heat the olive oil in a Dutch oven or soup pot. Add the garlic and onion and saute 2-3 minutes. Add the eggplant cook, stirring occasionally, until the eggplant is tender. Add the tomatoes, beans, allspice, and cayenne, and simmer until vegetables are all very soft. Add the remaining ingredients and cook until the parsley or cilantro is wilted. Serve hot, topped with crumbled feta.

Serves about 4.