For this recipe you will need:
* white beans - 1 cup
* pork (loin, diced) - 1 kg
* Eggplant - 1 pc.
* Onions (finely chopped) - 1 cup
* tomatoes (finely chopped) - 4 pcs.
* garlic (finely chopped) - 2 cloves
* vegetable oil - 5 tbsp
* fresh thyme - 8 sprigs marjoram or (dry) - 1 tsp
* bay leaves - 2 pieces.
* dry white wine - 1 / 2 cup
* black pepper (ground), salt - to taste.
Beans cover with cold water and leave overnight. The next day, drain the water. Pork with salt and pepper and fry, stirring, over high heat for 2 tablespoons of butter until golden brown. Then remove the pork from the oil.
Wine boil for 1 minute, stirring, add the prepared pork and beans 6 cups water, thyme, bay leaf, cover and boil over low heat for 1 hour, 30 minutes, until cooked beans.
Separately at high heat warm 2 tablespoons of butter, put the diced flesh of the eggplant, salt and pepper and fry until golden brown and dry on a napkin.
In the same pot, where the roasted eggplant over low heat warm the remaining oil, spasserovat onion for 3 minutes, add garlic and fry for 1 minute, increase the heat to high, put the tomatoes and warm, stirring occasionally, until thick. Then add the beans with meat and eggplant, cover loosely with a lid and put on low heat until tender eggplant. If necessary, add water. Boil 20 minutes, add salt and mix thoroughly. Serve warm.
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