Bean & Eggplant Stew Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp