Crispy Eggplant & White Bean Skillet with Tomato & Thyme
Ingredients
- 1 mediumeggplant (about 1.5 pounds)
- 4 tablespoonolive oil
- 1 mediumyellow onion
- 4 clovesgarlic
- 1 can (14.5 oz)canned diced tomatoes
- 1 can (15 oz)cannellini beans
- ½ cupvegetable broth
- 2 teaspoonfresh thyme (or 1 teaspoon dried)
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Cut eggplant into 1-inch cubes (no need to peel).
- 02
Dice 1 medium yellow onion.
- 03
Mince 4 cloves garlic.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, add eggplant cubes and cook 4–5 minutes per batch, stirring occasionally, until golden brown. Transfer to a plate.
- 02
Add remaining 2 tablespoons oil to the skillet. Add diced onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant.
- 03
Pour in canned tomatoes with their juice, drained cannellini beans, vegetable broth, thyme, and red pepper flakes. Stir well.
- 04
Return eggplant to the skillet and stir to combine. Simmer 8–10 minutes, uncovered, until the sauce thickens slightly and flavors meld. Season with salt and black pepper to taste.
- 05
Serve warm in bowls, drizzled with a little extra olive oil if desired.
Spice Tips
For deeper warmth, add 1/2 teaspoon smoked paprika with the thyme. If you like more heat, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. A squeeze of fresh lemon juice at the end brightens all the flavors.