Skillet Eggplant, Kale and Beans |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I invented this tonight. It is an Italian flavored stew of sorts. Very tasty over brown rice. I knew the flavors I wanted but didn't have a recipe to follow so went with my instict. I think I did a good job. There are a lot of steps here but this is a very simple recipe. This (with the brown rice) was a great meal but it would be equally as good as a side to a simple grilled steak or grilled chicken or just on its own. I imagine you could also stuff this into a good Italian bread for a yummy sandwich, maybe with some provalone or mozzarella cheese melted over the top. Ingredients:
1 eggplant |
1 bunch kale |
1 sweet onion |
2 garlic cloves |
1/4 cup olive oil |
1 teaspoon fennel seed |
1 teaspoon seasoning salt |
1 teaspoon dried sage |
1 teaspoon oregano |
1 cup vegetable broth |
1/2 cup marinara sauce |
1 (15 ounce) can cannellini beans |
salt and pepper, to taste and as needed |
1/4 cup balsamic vinegar |
Directions:
1. Cut eggplant in quarters then into thin, bite size slices.
2. Chop the kale and descard the tough bottom part of the stems.
3. Cut onion into quarter and then slice thin.
4. Chop garlic.
5. Warm olive oil over medium heat in a large skillet (I use an electric one).
6. Add onion and a little salt. The salt will keep the onion from getting too brown too quick.
7. Cook until it gets soft and starts to brown and then add the eggplant, kale and garlic.
8. Stir and add the fennel, seasoned salt, sage and oregano.
9. Stir to combine and when the garlic starts to lightly brown add the broth.
10. Let bubble and stir until all the liquid evaporated then add the marinata sauce.
11. Stir to combine and warm sauce.
12. Drain the beans and rinse well. Add the beans and stir gently. Cook to warm through.
13. Remove from heat and toss well with the balsamic vinegar.
14. Serve hot.
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