Skillet Eggplant, Kale and Beans

Recipe by Ilysse
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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