Italian Eggplant and Beans

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* Exported from MasterCook *

 

Italian Eggplant and Beans

 

Recipe By :The Vegetarian Slow Cooker, Joanna White

Serving Size : 8 Preparation Time :0:00

Categories : Main Dishes The Vegetarian Slow Cooker

 

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried kidney beans

5 cups water -- divided

2 tablespoons olive oil -- (to 3 tbsp)

1 cup chopped onions

1 small eggplant

1 16 oz can diced tomatoes

2 teaspoons salt

1 teaspoon dried marjoram

1/2 teaspoon dried basil

1/2 cup dry red wine

2 teaspoons sugar

pepper to taste -- optional

 

Soak beans overnight in 4 cups of the water. Cover and cook beans in the slow

cooker for 2 hours on high heat. Drain beans in a colander and return to slow

cooker.

 

Heat oil in a skillet on medium-high heat and saute onions for 2 to 3 minutes.

Cut eggplant into large dice, add to skillet, and cook for 2 minutes. Transfer

to slow cooker. Add tomato, salt, marjoram, basil, wine, sugar, and pepper.

Cover and cook on low heat for 8 to 10 hours. Taste and adjust seasonings

before serving.

 

Source:

" MC Formatted by Karen C. Greenlee "

S(ISBN):

" 1-55867-268-0 "

Copyright:

" 2001 "

 

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Per Serving (excluding unknown items): 268 Calories; 4g Fat (13.9% calories from

fat); 15g Protein; 43g Carbohydrate; 17g Dietary Fiber; 0mg Cholesterol; 568mg

Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 1/2 Fat;

0 Other Carbohydrates.

 

Serving Ideas : This dish goes well with Cumin Rice with Nuts, Ultimate Wild

Rice, or stuffed potatoes. A crisp tossed salad is a must and maybe a light

lemon or lime mousse for dessert.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0