Recipe: Baked Adzuki Beans with Eggplant and Tomatoes for Judy, Canada

This recipe is from the Williams-Sonoma cookbook Beans and Rice. I have not tried this one.

Baked Adzuki Beans with Eggplant ans Tomatoes

"Traditionally made to use up leftovers, this versatile dish is called a tian in Provence. Any dried beans can be substituted."

1 cup (7 oz/220 g) dried adzuki beans
6 fresh parsley stems
pinch of fresh or dried thyme leaves
1 bay leaf
2 small eggplants (aubergines), 1 1/2 lb (750 g) total weight, unpeeled, cut into 1-inch (2.5-cm) cubes
kosher salt
6 Tbsp. (3 fl oz/90 ml)olive oil, divided
1 yellow onion, finely chopped
2 1/2 cups (15 oz/470 g) peeled, seeded and chopped tomatoes (fresh or canned)
1 cup (8 fl oz/250 ml) chicken or vegetable stock
1/2 tsp. ground allspice
1/4 tsp. red pepper flakes
4 Tbsp. fresh basil leaves shredded
regular salt and freshly ground black peppe1/2 cup (2 oz/60 g) 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 andf soak for about 3 hours. Drain the beans and place in a saucepan with water to cover by 2 inches (5 cm). A

ssemble a bouquet garni: Combine the parsley stems, thyme, and bay leaf on a small piece of cheesecloth (muslin), bring corners together and tie with kitchen string to form a bag. Add to saucepan.

Bring to a boil, reduce heat to low and simmer, uncovered, until the beans are tender, about 20 minutes. Drain and set aside.

Meanwhile, place 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 degrees F (190 degrees C). Oil a large baking dish.

In a large frying pan over medium-high heat, warm 4 Tbl. (2 fl oz/60 ml) of olive oil. Add the eggplant and saute until lightly browned on all sides, 10 to 15 minutes. Transfer to a dish.

Add remaining 2 Tbl olive oil to pan over medium heat. Add the onion and saute, stirring until soft, about 10 minutes. Add the tomatoes and stock and simmer slowly for about 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