Title: Bean and Eggplant Stew
Categories: Vegetarian Vegan Soup
Yield: 4 Servings

1	c	Great northern beans; dried
2	tb	Olive oil
3		Bay leaves
1	ts	Dried asil
1/2	ts	Dried oregano
1/2	lg	Spanish onion; sliced
3		Garlic cloves; minced
1	md	Eggplant; diced
1 1/2	c	Cooking liquid from beans
20		Sun-dried tomato halves minced
1	tb	Wine vinegar

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.

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

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