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  Recipe Home » Vegetarian » Bean & Eggplant Stew
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  Bean & Eggplant Stew
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 198
Ingredients:
1 cup Great Northern beans, dried
2 tbsp Olive oil
3 Bay leaves
1 tsp Dried asil
1/2 tsp Dried oregano
1/2 large Spanish onion, sliced
3 Garlic cloves, minced
1 medium Eggplant, diced
1 1/2 cup Cooking liquid from beans
20 Sun-dried tomato halves, minced
1 tbsp Wine vinegar
Instructions:
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
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