Bean and Eggplant Stew
Keys: Vegetarian Vegan Stews
Yield: 4 Servings
Ingredients:
1 cup Great Northern beans, dried
2 tbl Olive oil
3 x Bay leaves
1 tsp Dried asil
1/2 tsp Dried oregano
1/2 lrg Spanish onion, sliced
3 x Garlic cloves, minced
1 med Eggplant, diced
1 1/2 cup Cooking liquid from beans
20 x Sun-dried tomato halves, minced
1 tbl Wine vinegar
Method:
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.
~Angelique~
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