Day 59

This dish has one minus. It's time that you have to spent. Most of the time necessary to bake the eggplant and boil the beans. I think if you use canned beans, this time can be substantially reduced.

Haricot with baked eggplant.
* Wash eggplants, put in a container, or on baking sheet. Make punctures with a knife. (By the time it took me about 40 minutes. May need more or less time depending on your oven). When the eggplant are soft, pull them from the oven and let them cool down. Then remove skin and cut in their circles.
* Roasting violet onion with a carrot. About 5 minutes.
* Add the eggplant. Stew it about 7 minutes.
* Then add the cooked beans, with a small amount of broth. (Or canned, again, water does not merge, and add to vegetables). Add solt, black pepper, asafoetida (or garlic). Cover with a lid, and extinguish somewhere in 10 minutes.
Done! Better taste with tomato :)