Mediterranean Eggplant Sauté with White Beans

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1 tablespoon extra-virgin olive oil
1-1/2 pounds eggplant (medium or large), peeled and diced
1 onion, halved lengthwise and slivered
6 cloves garlic, minced
1 green bell pepper, diced
2 medium zucchini (1 pound), diced
2 cups vegetable broth
1 can (15 ounces) diced tomatoes
1/4 cup chopped fresh basil
1 can (15 ounces) cannellini (white kidney beans), drained and rinsed
1 tablespoon capers
2 tablespoons fresh lemon juice
salt to taste
freshly ground black pepper to taste

Heat oil in large nonstick skillet (do not use cast-iron) over medium-high heat. Add eggplant and onion and sauté until eggplant is soft and beginning to brown, about 5 minutes.

Add garlic, bell pepper and zucchini, and sauté until zucchini is tender, about 5 minutes.

Add broth. Cook over medium heat for about 10 minutes.

Add tomatoes and basil and cook over medium heat for 5 minutes.

Add cannellini beans, capers, lemon juice, salt and pepper. Continue simmering until heated through.

Makes 3 to 4 servings

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