Recipe: Baked Adzuki Beans with Eggplant and Tomatoes

Cynthia, This is another recipe that I have not tried and it is also from the Williams-Sonoma, Beans and Rice cookbook. "Traditionally made to use up leftovers, this versatile disn is called a tian in Provence. Any dried beans can be substituted." While neither Southwestern nor Tuscan, I thought that this sounded interesting.

Baked Adzuki Beans with Eggplant and Tomatoes

1 c. dried adzuki beans
6 fresh parsley stems
pinch of fresh or dried thyme leaves
1 bay leaf
2 small eggplants, 1 1/2 lbs. total weight,
unpeeled,cut into 1-inch cubes
kosher salt
6 Tbl. olive oil
1 yellow onion, finely chopped
2 1/2 c. peeled, seeded and chopped tomatoes (fresh or canned)
1 c. chicken or vegetable stock
1/2 tsp. ground allspice
1/4 tsp. red pepper flakes
4 Tbl. fresh basil leaves, shredded
regular salt and freshly ground pepper
1/2 c. freshly grated Parmesan cheese

Pick over and discard any damaged beans or stones. Rinse the beans. Place in a bowl, add plenty of water to cover and soak for about 3 hours. Drain the beans and place in a saucepan with water to cover by 2 inches. Assemble a bouquet garni: Combine the parsley stems, thyme and bay leaf on a small piece of cheesecloth, bring the corners together and tie with kitchen string to form a bag. Add to the saucepan. Bring to a boil, reduce the heat to low and simmer, uncovered, until the beans are tender, about 20 minutes. Drain and set aside.
Meanwhile, place the eggplant cubes in a colander and sprinkle with kosher salt. Let drain for 30 minutes. Rinse and pat dry with paper towels.
Preheat an oven to 375 degree F. Oil a large baking dish. In a large frying pan over medium heat, warm 4 Tbl. of the olive oil. Add the eggplant and saute until lightly browned on all sides, 10 to 15 minutes. Transfer to a dish.
Add the remaining 2 Tbl. oilve oil to the pan over medium heat. Add the onion and saute, stirring until soft, about 10 minutes. Add the tomatoes and stock and simmer slowly for 5 minutes. Add the eggplant, allspice, red pepper flakes, basil and beans. Season to taste with salt and pepper.
Transfer the mixture to the prepared baking dish. Sprinkle with the Parmesan cheese. Bake until golden brown, about 20 minutes. Serve immediately, directly from dish. Serves 6.