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.
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.
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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