Green Beans with Tomato and Eggplant

I went a little overboard with the veggie shopping this week; as a result, all of the meals that I made consisted of veggies with a side of veggies. Not that I’m complaining, though!

The main: braised cauliflower with tomatoes and basil. The cauliflower was braised with garlic, onion, fennel seeds, fresh tomatoes, and tomato paste until meltingly tender. Right before serving, a big handful of fresh basil (from my garden) was added. Licorice haters need not apply. (More for me!)
The side: sauteed garlicky broccolini. Blanching the broccolini helps maintain the green and cuts down on the bitterness…but not entirely. It was a perfect contrast to the soft, sweet cauliflower.

The main: sauteed sesame kale with tahini sauce. I made the sauce with tahini, rice wine vinegar, brown sugar and tamari and drizzled it over a mountain of tamari seasoned, sesame studded, deep-green kale. It was gorgeous.
The side: hoisin-glazed, roasted delicata squash. I roasted unpeeled rings of squash at 400 degrees for 30 minutes, flipping and brushing with hoisin at 10 and 20 minutes. It was like candy.

The main: Where there’s smokey-flavour, there’s Green Beans with Tomato and Eggplant (recipe below). The 1/2 tsp of smoked paprika, accented the grilled eggplant beautifully, without overpowering it. This dish was fantastic hot, but would also do well at room temp, making it a good side for a BBQ or potluck.

Green Beans with Tomato and Eggplant
2 baby eggplants (or 1 small), sliced
½ white or red onion, thinly sliced
4 cups green beans, cut in 2” lengths
2 cloves garlic, minced
2 med tomatoes, seeded and diced
1 tsp tomato paste
½ tsp each sweet and smoked paprika
pinch red pepper flakes
1 cup veggie stock
salt to taste
On a non-stick grill-pan, grill eggplant slices until they have lovely, charred marks, but still hold their shape.
Meanwhile, in a non-stick, lidded skillet, sauté onion until translucent, then add green beans and sauté 5 minutes. Add garlic, sauté 1 minute, then stir in tomatoes, tomato paste, spices and veggie stock; season to taste with salt. Partially cover and simmer 5 mins, or until beans are tender. Dice grilled eggplant and combine with green beans/tomatoes. Remove from heat and let stand 5 mins to allow eggplant to absorb some of the sauce.

The main: More green beans! This time, they were pan-steamed and then sauteed with maple syrup and grainy dijon. Nom.
The side: More grilled eggplant! And, to be completely honest, they were more of a “top” than a side.

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