Bean And Eggplant Stew
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Eggs | Vegan | Stews, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | c | Great Northern beans, dried |
| 2 | T | Olive oil |
| 3 | Bay leaves | |
| 1 | t | Dried asil |
| 1/2 | t | Dried oregano |
| 1/2 | Spanish onion, sliced | |
| 3 | Garlic cloves, minced | |
| 1 | Eggplant, diced | |
| 1 1/2 | c | Cooking liquid from beans |
| 20 | Sun-dried tomato halves | |
| minced | ||
| 1 | T | Wine vinegar |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 299
Calories From Fat: 107
Total Fat: 12g
Cholesterol: 14.7mg
Sodium: 535.7mg
Potassium: 910.1mg
Carbohydrates: 35.1g
Fiber: 9.8g
Sugar: 5.6g
Protein: 14.9g