Eggplant and Black Beans

1 tablespoon plus 1 teaspoon olive oil
2 yellow onions, cut into 1/4 inch slices
2 cloves garlic, minced
3/4 teaspoon sage, or 1-1/2 teaspoons fresh, chopped
1/2 teaspoon thyme, or 1-1/2 teaspoons fresh, chopped
1 bay leaf
1/8 teaspoon salt optional
1-1/2 lbs. eggplant, peeled and cut into 3/4 inch cubes
2-1/3 cups Italian style peeled tomatoes, coarsely chopped
1 pound black beans, rinsed and 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 7-8 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 15-20 minutes or until eggplant is tender.

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