Recipe for Bean and Eggplant Stew

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Yield:

4 Servings

Ingredients:

Amount	Ingredient
1 cup	Great Northern beans, dried
2 tbl	Olive oil
3 x	Bay leaves
1 tsp	Dried asil
1/2 tsp	Dried oregano
1/2 lrg	Spanish onion, sliced
3 x	Garlic cloves, minced
1 med	Eggplant, diced
1/2 cup	Cooking liquid from beans
20 x	Sun-dried tomato halves, minced

Instructions:

Instructions: 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 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.

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