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  • Bean And Eggplant Stew

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    Bean And Eggplant Stew
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 c. Great Northern beans, dry
    • 2 Tbsp. Extra virgin olive oil
    • 3 x Bay leaves
    • 1 tsp Dry asil
    • 1/2 tsp Dry oregano
    • 1/2 lrg Spanish onion, sliced
    • 3 x Garlic cloves, chopped
    • 1 med Eggplant, diced
    • 1 1/2 c. Cooking liquid from beans
    • 20 x Sun-dry tomato halves, chopped
    • 1 Tbsp. Wine vinegar

    Directions

    1. Cook beans in 3 1/2 c. of water for 1 1/2 to 2 hrs on the stovetop or possibly 10 to 15 min in a pressure cooker. Reserve cooking liquid.
    2. Heat oil ina large soup kettle over medium heat. Saute/fry bay leaves, basil, oregano and onion till onion is soft and translucent/soft. Add in garlic and eggplant and saute/fry for 5 min.
    3. Add in remaining ingredients. Cover and simmer, stirring ocasionally, till eggplant is tender.
    4. Serve immediately.

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