• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bean and Eggplant Stew

  • Recipe Submitted by on

Category: Vegetarian, Stews

 Ingredients List

  • 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

 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


 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?