Bean and eggplant stew
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Bean and eggplant stew
  Eggplant    Vegetarian    Vegan    Stews    Beans  
Last updated 6/12/2012 1:07:43 AM. Recipe ID 33844. Report a problem with this recipe.
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      Title: Bean and eggplant stew
 Categories: Vegetarian, Vegan, Stews
      Yield: 4 Servings
      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;
      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
   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

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Recipe ID 33844 (Apr 03, 2005)

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