Eggplant

From the "Kids' Corner" - Eggplant & Black Beans

Thanks to Benedictine University Dietetic Intern Nirali Patel for sharing this recipe.

1 tablespoon plus 1 teaspoon olive oil
2 yellow onions, cut into 1/4-inch slices
2 cloves garlic, minced
3/4 teaspoon dried sage
1/2 teaspoon dried leaf thyme
1 bay leaf
1/8 teaspoon salt (optional)
1 1/2 pounds eggplant, peeled, cut into 3/4 inch cubes
2 1/3 cups Italian-style peeled tomatoes, coarsely chopped
1 pound black beans, rinsed, drained

Heat oil in a heavy nonstick skillet over medium low heat. Add onions, garlic, sage, thyme, bay leaf, salt and pepper to taste. Cover skillet and slowly cook 7 to 8 minutes, or until onions are softened. Stir in eggplant. Increase heat to medium and cook, covered, 5 minutes. Add tomatoes and beans and simmer another 15 to 20 minutes or until eggplant is tender.

Serves 5 to 6.

From www.aubergines.org.

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