| | Eggplant & Bean Stew 1 cup of Great Northern beans, dried
2 tablespoons of Olive oil
3 bay leaves
1 teaspoon dried basil
1/2 teaspoon of dried oregano
1/2 large Spanish onion, sliced
3 garlic cloves; minced
1 medium eggplant, diced
1 1/2 cups of the cooking liquid from beans
20 Sun-dried tomato halves
1 tablespoon of wine vinegar |
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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 in a large soup kettle over medium heat. Sauté bay leaves, basil, oregano and onion until onion is soft and translucent. Add garlic and eggplant and sauté for 5 minutes. Add remaining ingredients. Cover and simmer, stirring occasionally, until eggplant is tender. Serve immediately. |
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