*  Exported from  MasterCook  *
 
                           BEAN AND EGGPLANT STEW
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Vegetarian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Great Northern beans, dried
    2       tb           Olive oil
    3                    Bay leaves
    1       t            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
  
 
 
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