CANNELLINI BEAN AND EGGPLANT RAGU
(serves eight)
Ingredients:
2 c. dry cannellini beans
1 ½ qt. water
2 oz. olive oil
2 med. Eggplant ~ peeled and medium diced
4 med. Roma tomatoes (diced)
1 oz. basil
1 oz. white wine
10 cloves peeled, chopped garlic
salt and pepper
Method:
Soak beans in water for 3 to 4 hours
In stainless steel saucepan combine beans and water with pinch of salt Bring to simmer and cook slowly until beans are tender Heat cast iron skillet, add olive oil to coat bottom When olive oil is hot add garlic cloves and sauté until lightly brown Add eggplant and continue to sauté until lightly browned Add tomatoes and white wine and simmer slowly until liquid is almost gone Add eggplant mixture to beans and toss lightly Salt and pepper to taste Add basil at end May be served with fresh grated romano