by Karen/NoCA » Fri Sep 13, 2024 10:41 am
SUMMER VEGETABLE AND WHITE BEAN TIAN
1 eggplant (about ¾ pound), thinly sliced
Salt and freshly ground pepper to taste
4 large garlic cloves
4 tablespoons olive oil
3 or 4 medium tomatoes (about 1 pound), sliced
2 medium zucchini (about ¾ pound), thinly sliced
2 small red onions, thinly sliced
1 red bell pepper, thinly sliced
2 to 3 cups cooked, drained white beans, such as Rancho Gordo Cassoulet or Alubia Blanca, or garbanzo beans
2 tablespoons fresh thyme leaves, stripped from the stems
Grated Parmesan or crumbled feta cheese for topping (optional)
Serves 4 to 6 as a side dish
Place the eggplant slices in a strainer and sprinkle evenly with about 1 tablespoon of salt. Let sit for 30 to 60 minutes. Rinse and pat dry.
Preheat the oven to 400 degrees. Cut one of the garlic cloves in half and rub the cut sides on the bottom of a 10-to-12-inch round baking dish. Coat with a tablespoon or two of olive oil. Thinly slice the remaining garlic and set aside.
Arrange the eggplant, tomatoes, zucchini, onions, bell pepper, and garlic slices in a ring around the outside of the dish, alternating the vegetables. Pile the beans in the center of the dish. Sprinkle generously with thyme, salt, and pepper, and drizzle with a generous amount of olive oil.
Cover the dish with aluminum foil and bake for 45 minutes, until the vegetables are very soft and tender. Remove the foil and sprinkle with cheese, if desired. Bake, uncovered, for 20 to 30 minutes more, until the vegetables are browning around the edges. Stir the beans carefully, then drizzle with more olive oil and sprinkle with pepper. Serve.
