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Eggplant and Black Beans




Source of Recipe


Internet


List of Ingredients




1 Tbs. plus 1 tsp. olive oil
2 yellow onions, cut into 1/4 inch slices
2 cloves garlic, minced
3/4 tsp. sage leaves, or 1-1/2 tsp. fresh, chopped
1/2 tsp. thyme, or 1-1/2 tsp. fresh, chopped
1 bay leaf
1/8 tsp. 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 lb. black beans, rinsed and drained


Recipe



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.