Recipe - Bean Mexican Soup

2 cup Cooked legumes
4 Tomatoes, chopped
4 Garlic cloves, chopped
1 Onion, chopped
Salt
One half teaspoon Black pepper
2 teaspoon Sage
2 cup Water or stock
1 lg Eggplant
2 lg Potatoes
1 cup Olive oil
2 tablespoon Ghee
2 tablespoon Flour
2 One half cup Soya Milk
1 pn Nutmeg
1 teaspoon Allspice

Put beans in a pot with the tomatoes, garlic, onion, 1 teaspoon salt, pepper &
sage. Add 2 cup stock & allow to simmer for 10 minutes.

Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in
olive oil until they begin to turn golden. Do the same with the potatoes.
Set aside.

Now make the white sauce. In a small pot, gently heat the ghee. Gradually
stir in the flour followed by the milk. Add a pinch of salt, pepper &
nutmeg. Simmer gently for 1 minute.

Grease the base & sides of a casserole. Put in a layer of potatoes, then
eggplant, then the beans. Space out the allspice berries here. Cover with
sauce.

Bake at 375F for about 30 minutes, or until the crust is golden.

Adapted from Jack Santa Maria, "Greek Vegetarian Cookery"

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini