1 cup great northern beans, dried
2 tbsp olive oil
3 bay leaves
1 tsp dried asil
1/2 tsp dried oregano
1/2 large spanish onion, sliced
3 garlic cloves, minced
1 medium eggplant, diced
1 1/2 cup cooking liquid from beans
20 sun-dried tomato halves, minced
1 tbsp wine vinegar
Directions
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
Servings: 4 servings
Bean & Eggplant Stew Recipe brought to you by Recipe Ideas
Categories: Bean; Eggplant; Pressure Cooker; Soup; Stew
The History of Recipes
Academics have proved the existance of recipes way back into the distant past, at least as far into history as ancient Egypt, and maybe further still. Interesting though that is, these, ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe in existence, according to Professor Solomon Katz, are some stone tablets in ancient Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `exhilarated, wonderful and blissful`. During the time of the Roman Empire a man called Apicius assembled a number of documents detailing recipes cooked by the Romans. In his works, he describes how the roman meals were separated into appetizers, main course and afters, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius describes how the ancient cooks made use of a wide range of aromatic flavours, including a few you will know like basil, mint and parsley. In the fifteenth century, the Crusaders brought back many spices and herbs from Arab countries, including coriander, basil and rosemary. The introduction of these new culinary ideas led to a torrent in manuscripts on cooking, the majority of which still exist in private cookery archives. The introduction of television brought us TV cookery programs and the recipe books that accompanied them. And that brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes just like those on our site. |
We hope you enjoy this Bean & Eggplant Stew recipe.
