Title: Shiitake And White Bean Casserole
Categories: New, Vegtime5
Yield: 8 servings

1 c Dry white beans
2 tb Oregano
1 Bay leaf
1 ts Olive oil
2 lg Onions; diced
5 Cloves garlic; crushed
3/4 lb Shiitake mushrooms; sliced
1 lg Eggplant; cut into 1/2"
-cubes
1 28 oz can crushed tomatoes

Preheat oven to 350 degrees. Soak beans 6 hours or overnight.

Drain beans. Cover with fresh water and simmer with oregano and bay leaf
until soft, about 1 hour.

While beans cook, heat oil in large nonstick skillet. Add onions and
garlic; saute until soft, about 5 minutes. Add shiitakes and eggplant;
saute until slightly softened. Add tomatoes; simmer until eggplant is
tender, about 20 minutes.

Combine beans and mushroom-eggplant mixture in ovenproof casserole with
lid. Bake, covered, until hot and bubbly, about 40 minutes. Makes 6-8
servings of about 1 cup each, 2 grams of fat per serving. |

Recipe by: September 1996 Vegetarian Times

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