Recipe - Bean And Eggplant Stew

1 cup Great Northern beans, dried
2 tablespoon Olive oil
3 Bay leaves
1 teaspoon Dried asil
One half teaspoon Dried oregano
One half lg Spanish onion; cut or sliced up
3 Garlic cloves; minced
1 md Eggplant; minced
1 One half cup Cooking liquid from beans
20 Sundried tomato halves;
minced
1 tablespoon Wine vinegar

Cook beans in 3 One half cups of water for 1 One half 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