Bean and eggplant stew

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Recipe by: prele

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c Great Northern beans, dried 3 Garlic cloves; minced
2 tb Olive oil 1 md Eggplant; diced
3 Bay leaves 1 1/2 c Cooking liquid from beans
1 ts Dried asil 20 Sun-dried tomato halves;
1/2 ts Dried oregano -minced
1/2 lg Spanish onion; sliced 1 tb Wine vinegar

Cook beans in 3 1/2 cups of water for 1 1/2 to 2 hours on the
stovetop or 10 to 15 minutes in a pressure cooker. Reserve cooking
liquid.

Heat oil ina large soup kettle over medium heat. Saute bay leaves,
basil, oregano and onion until onion is soft and translucent. Add
garlic and eggplant and saute for 5 minutes.

Add remaining ingredients. Cover and simmer, stirring ocasionally,
until eggplant is tender.

Serve immediately.

Per serving: 272 cal; 13 g prot; 305 mg sod; 46 g carb; 8 g fat; 0 mg
chol; 140 mg calcium

Source: Vegetarian Gourmet, Winter 93/MM by DEEANNE