| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Vegetarian |
New, Vegtime5 |
8 |
servings |
INGREDIENTS
| 1 |
c |
Dry white beans |
| 2 |
tb |
Oregano |
| 1 |
|
Bay leaf |
| 1 |
ts |
Olive oil |
| 2 |
lg |
Onions; diced |
| 5 |
|
Cloves garlic; crushed |
| 3/4 |
lb |
Shiitake mushrooms; sliced |
| 1 |
lg |
Eggplant; cut into 1/2" cubes |
| 1 |
|
28 oz can crushed tomatoes |
INSTRUCTIONS
Preheat oven to 350 degrees. Soak beans 6 hours or overnight.
Drain beans. Cover with fresh water and simmer with oregano and bay leaf
until soft, about 1 hour.
While beans cook, heat oil in large nonstick skillet. Add onions and
garlic; saute until soft, about 5 minutes. Add shiitakes and eggplant;
saute until slightly softened. Add tomatoes; simmer until eggplant is
tender, about 20 minutes.
Combine beans and mushroom-eggplant mixture in ovenproof casserole with
lid. Bake, covered, until hot and bubbly, about 40 minutes. Makes 6-8
servings of about 1 cup each, 2 grams of fat per serving. |
Recipe by: September 1996 Vegetarian Times
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Before you turn your back on Jesus, look at his.”