Bean And Eggplant Stew Recipe

• 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

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.
2. Reserve cooking liquid.
3. Heat oil ina large soup kettle over medium heat.
4. Saute/fry bay leaves, basil, oregano and onion till onion is soft and translucent/soft.
5. Add in garlic and eggplant and saute/fry for 5 min.
6. Add in remaining ingredients.
7. Cover and simmer, stirring ocasionally, till eggplant is tender.
8. Serve immediately.

great northern beans, extra virgin olive oil, bay leaves, asil, oregano, onion, garlic, beans, tomato, vinegar

Taken from cookeatshare.com/recipes/bean-and-eggplant-stew-80872 (may not work)