Ingredients:
1 cup dried adzuki beans
1 bouquet garni ( thyme, parsley, and bayleaf)
2 small eggplants, unpeeled,and cut in 1 inch cubes
kosher salt or sea salt
6 tablespoons olive oil
1 onions, finely chopped
2 cloves garlic, minced
2 1/2 cups canned chopped tomatoes
1 cup chicken stock ( or 1 bouillon cube dissolved in 1 cup water)
1/2 teaspoon ground allspice
1/4 teaspoon red pepper flakes
salt and pepper, to taste
4 tablespoons fresh basil, shredded
1/2 cup fresh grated parmesan cheese
Directions:
Pick over and discard any damaged beans or stones; rinse the beans, then place in a sauce pan adding plenty of water to cover; soak for a minimum of three hours (can be all day).
Drain the beans and return to the sauce pan with enough water to cover by 2 inches.
Add the bouquet garni and bring water to the boil; reduce heat and simmer uncovered until the beans are tender (20 to 40 minutes); drain and set aside, discarding the bouquet garni.
Place the eggplant cubes in a colander and sprinkle with kosher or sea salt; let drain for 30 minutes, then rinse and pat dry with paper towels (this step can be done while the beans are boiling).
Pre-heat oven to 375 F.
In a large frying pan over medium heat, heat 4 TBS of the olive oil then add the eggplant and saute until lightly browned on all sides (5 to 10 minutes).
When the eggplant has browned, transfer to a large baking dish (I use an oval 35 cm X 24 cm).
In the same frying pan, heat the remaining 2 TBS olive oil and saute the onion until it begins to soften but not brown (about 5 minutes).
Add in the garlic and continue to saute 1 minute.
Add the tomatoes, stock, allspice, red pepper flakes, and salt and pepper to taste; simmer slowly for 5 minutes, then transfer the mixture to the baking dish.
Add the beans and the basil to the baking dish, and mix everything well.
Sprinkle with the parmesan cheese and bake until golden, about 20 minutes.
Serve immediately.
Servings: 6
Time preparation: 30 min.
Time total: 90 min.