Skillet Eggplant, Kale And Beans

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 eggplant
• 1 bunch kale
• 1 sweet onion
• 2 garlic cloves
• 1/4 cup olive oil
• 1 teaspoon fennel seed
• 1 teaspoon seasoning salt
• 1 teaspoon dried sage
• 1 teaspoon oregano
• 1 cup vegetable broth
• 1/2 cup marinara sauce
• 1 (15 ounce) can cannellini beans
• salt and pepper, to taste and as needed
• 1/4 cup balsamic vinegar

Recipe

• 1 cut eggplant in quarters then into thin, bite size slices.
• 2 chop the kale and descard the tough bottom part of the stems.
• 3 cut onion into quarter and then slice thin.
• 4 chop garlic.
• 5 warm olive oil over medium heat in a large skillet (i use an electric one).
• 6 add onion and a little salt. the salt will keep the onion from getting too brown too quick.
• 7 cook until it gets soft and starts to brown and then add the eggplant, kale and garlic.
• 8 stir and add the fennel, seasoned salt, sage and oregano.
• 9 stir to combine and when the garlic starts to lightly brown add the broth.
• 10 let bubble and stir until all the liquid evaporated then add the marinata sauce.
• 11 stir to combine and warm sauce.
• 12 drain the beans and rinse well. add the beans and stir gently. cook to warm through.
• 13 remove from heat and toss well with the balsamic vinegar.
• 14 serve hot.