Recipe by Ilysse
I invented this tonight. It is an Italian flavored stew of sorts. Very tasty over brown rice. I knew the flavors I wanted but didn't have a recipe to follow so went with my instict. I think I did a good job. There are a lot of steps here but this is a very simple recipe. This (with the brown rice) was a great meal but it would be equally as good as a side to a simple grilled steak or grilled chicken or just on its own. I imagine you could also stuff this into a good Italian bread for a yummy sandwich, maybe with some provalone or mozzarella cheese melted over the top.
Top Review by 1950's Man
I also made this dish and followed the directions per the recipe and found this to be a delightful recipe. I would never post a review of a recipe that had components that I did not like. Obviously making this recipe with cider vinegar instead of Balsamic would make a huge, possibly game changing alteration. Also Chicken stock for vegetable...see above comment. It maddens me to hear people preface a review with "I don't like the ingredients" and then say "I borked up the recipe because I can't substitute correctly". Why not just brown some ground beef and and mix in a can of corn and season salt it-put some american cheese slices over that... Sorry to rage but I have been seeing this for years on these sites and enough is enough.
- 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
Directions See How It's Made
- Cut eggplant in quarters then into thin, bite size slices.
- Chop the kale and descard the tough bottom part of the stems.
- Cut onion into quarter and then slice thin.
- Chop garlic.
- Warm olive oil over medium heat in a large skillet (I use an electric one).
- Add onion and a little salt. The salt will keep the onion from getting too brown too quick.
- Cook until it gets soft and starts to brown and then add the eggplant, kale and garlic.
- Stir and add the fennel, seasoned salt, sage and oregano.
- Stir to combine and when the garlic starts to lightly brown add the broth.
- Let bubble and stir until all the liquid evaporated then add the marinata sauce.
- Stir to combine and warm sauce.
- Drain the beans and rinse well. Add the beans and stir gently. Cook to warm through.
- Remove from heat and toss well with the balsamic vinegar.
- Serve hot.