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4 from 1 vote

Sicilian Eggplant and Cannellini

from Tiffany at eatathomecooks.com
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Servings: 6
Calories: 296kcal

Ingredients

  • 1 red onion diced
  • 2 cloves garlic crushed
  • 1 eggplant cut in bite-sized pieces
  • 1 zucchini chopped
  • 2 15 oz. cans cannellini beans
  • 28 oz. can crushed tomatoes
  • ¼ cup red wine vinegar
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. thyme
  • ½ tsp. crushed red pepper flakes
  • salt & pepper to taste
  • 16 oz. cooked pasta OR 3-4 cups cooked rice, farro, quinoa or your favorite grain

Instructions

  • In a large skillet, cook the onion and garlic over medium heat until the onion is soft. Add a bit of water if it sticks to the pan.
  • Add the eggplant and zucchini to the skillet and cook 5 minutes, stirring often.
  • Add the remaining ingredients to the skillet and continue cooking over medium heat for about 20 more minutes, or until the vegetables are tender-crisp.
  • Serve over pasta, rice, farro, quinoa or your favorite grain.

Nutrition

Calories: 296kcal | Carbohydrates: 62g | Protein: 15g | Fat: 1g | Saturated Fat: 1g | Sodium: 611mg | Potassium: 628mg | Fiber: 13g | Sugar: 9g | Vitamin A: 529IU | Vitamin C: 21mg | Calcium: 173mg | Iron: 7mg