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Ingredients
- 1 can of cooked adzuki beans (can substitute pinto beans)
- 1-2 small eggplants, about 1.5 lb or less, unpeeled cut into 1 inch cubes
- kosher salt for draining eggplants (see note below)
- 6 tablespoons olive oil
- 1 yellow onion, finely chopped
- 1½ cups chopped tomatoes (approximately 2 cans)
- 1 cup vegetable stock
- ½ teaspoon ground allspice
- ¼ teaspoon red pepper flakes
- 4 tablespoons fresh basil leaves shredded or 2 tablespoons dried basil
- Salt and pepper to taste
- ½ cup grated Parmesan cheese (leave this out if you are avoiding dairy or participating in my sugar detox program).
Ingredients
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Instructions
- Place the eggplant cubes in a colander and sprinkle with kosher salt*. Let drain for 30 minutes. Rinse and pat dry with paper towels.
- Preheat oven to 375 degrees and oil a large baking dish and set aside.
- Once the eggplant is drained, place a large frying pan over medium high heat and warm 4 tablespoons of olive oil. Add the eggplant and sauté until lightly browned on all sides, 10-15 minutes. Transfer to a dish.
- Add the remaining 2 tablespoons of olive oil to the pan over medium heat. Add the onion and sauté, stirring until soft, about 10 minutes. Add the tomatoes and vegetable broth and simmer slowly for 5 minutes. Add the eggplant, allspice, red pepper, basil and beans. Season to taste with salt and pepper.
- Transfer the mixture to the prepared baking dish. Sprinkle with the parmesan cheese, if using. Bake until golden brown – about 20 minutes. Serve directly from the dish.
Recipe Notes
* Note - the difference between kosher salt and regular salt is the structure of the flakes. Chefs find that kosher salt - due to its large flake size - is easier to pick up with your fingers and spread over food. Kosher salt was suggested for this recipe but regular salt is fine too.