Bean and Eggplant Stew

Title:
Bean and Eggplant Stew

Yield:
4 Servings

Categories:
Vegetarian,
Vegan,
Stews




Ingredients:





     1 c  Great Northern beans, dried


     2 tb Olive oil


     3    Bay leaves


     1 ts Dried asil


   1/2 ts Dried oregano


   1/2 lg Spanish onion; sliced


     3    Garlic cloves; minced


     1 md Eggplant; diced


 1 1/2 c  Cooking liquid from beans


    20    Sun-dried tomato halves;


          -minced


     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


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini