bean and eggplant stew

4 servings
1 cup Great Northern beans, dried
2 tablespoons Olive oil
Bay leaves
1 teaspoon Dried asil
½ teaspoon Dried oregano
½ large Spanish onion; sliced
Garlic cloves; minced
1 medium Eggplant; diced
1½ cup Cooking liquid from beans
20  Sun-dried tomato halves; minced
1 tablespoon Wine vinegar

Cook beans in 3½ cups of water for 1 ½ 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

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