Eggplant (aubergine) Casserole

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil
• 1 teaspoon vegetable oil
• 1 1/2 teaspoons cumin seeds
• 1 1/2 teaspoons fennel seeds (optional)
• 1/2 teaspoon whole black peppercorn, cracked
• 2 small onions, sliced
• 6 garlic cloves, thickly sliced
• 2 teaspoons dry mustard
• 1/2-1 teaspoon crushed red pepper flakes
• 1 teaspoon turmeric or 1 teaspoon curry powder
• 3/4 lb eggplant, cut into 2x1/2-inch pieces
• 3/4 lb italian-style stewed tomatoes, coarsely chopped
• 1 lb kidney beans, rinsed and drained
• 1/2 cup grated fontina cheese
• 3 tablespoons cilantro, garnish (optional)

Recipe

• 1 heat oil in a heavy nonstick skillet or flameproof casserole over medium high heat.
• 2 cook cumin seed 15 seconds or until dark brown.
• 3 stir in fennel(if using) and pepper.
• 4 immediately add onions and garlic sauté 5 minutes, stirring frequently, until golden.
• 5 stir in next three ingredients.
• 6 add eggplant and reduce heat to medium.
• 7 sauté 5 minutes, stirring occasionally, until eggplant softens.
• 8 stir in tomatoes and simmer 10 minutes, stirring frequently.
• 9 stir in beans.
• 10 sprinkle with cheese.
• 11 reduce heat to low and simmer 5 minutes or until sauce thickens and cheese has melted.
• 12 sprinkle with cilantro.
• 13 serve with beaujolais, fumé blanc or chiantí.