Oven Roasted Vegetable & Bean Stew

Oven Roasted Vegetable & Bean Stew

Source: ontariobeans.ca

Yield: 8 servings

Nutrition (For 1 serving)

Calories 263;
Protein 10 g;
Fat 7 g;
Carbohydrates 44 g;
Total Dietary Fibre 7.5 g;
Sodium 726 mg;
1medium eggplant, cubed1
4cloves garlic, chopped4
3-4 tbspolive oil50-75 mL
2medium onions, chopped into large pieces2
1medium zucchini, halved and thickly sliced1
1red pepper, chopped into large pieces1
1yellow pepper, chopped into large pieces1
4medium potatoes, peeled and each cut into 6 pieces4
8 ozmushrooms, quartered250 g
1can (28 oz./796 mL) plum tomatoes, drained and crushed1
1 cupchicken or vegetable stock250 mL
1can (5 1/2 oz./156 mL) tomato paste1
2 cupsWHITE PEA BEANS, soaked and cooked or canned in water: drained and rinsed500 mL
salt, pepper and crushed chilies to taste

In a colander, place cubed eggplant and sprinkle with 2 tbsp (25 mL) of salt. Set a heavy plate on top of the eggplant and let rest for 1 hour to take bitterness out of the skin. Rinse thoroughly with cold water and drain. Pat dry with paper towels. In a large skillet, heat 2 tbsp (25 mL) of olive oil over medium-high heat until hot. Add eggplant and garlic and saute quickly until golden. Remove and place in a large oven-proof casserole. In the skillet, saute remaining vegetables except the beans, tomatoes and tomato sauce, using additional olive oil as required for 5 minutes. Transfer vegetables to casserole.
In a large bowl, mix the tomatoes, stock, beans, tomato paste and seasonings until well combined. Add mixture to the vegetables in the casserole and stir until sauce is evenly distributed. Cover with foil and bake at 350° F (180° C) for 1 hour.