Sicilian Eggplant and Cannellini
from Tiffany at eatathomecooks.com
Servings: 3
Calories: 330kcal
Ingredients
- 1 small red onion diced
- 1 clove garlic crushed
- 1 small eggplant cut in bite-sized pieces
- 1 small zucchini chopped
- 15 oz. can cannellini beans
- 15 oz. can crushed tomatoes
- 2 Tbs. red wine vinegar
- ½ tsp. basil
- ½ tsp. oregano
- ½ tsp. thyme
- ¼ tsp. crushed red pepper flakes
- salt & pepper to taste
- 8 oz. cooked pasta OR 1-2 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: 330kcal | Carbohydrates: 69g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Sodium: 637mg | Potassium: 934mg | Fiber: 16g | Sugar: 14g | Vitamin A: 628IU | Vitamin C: 31mg | Calcium: 193mg | Iron: 7mg