Eggplant and White Bean Cassoulet

Ingredients

Olive oil

2 tablespoons

Onion

1, diced

Garlic

3 cloves, minced

Carrot

1, diced

Celery

2 stalks, diced

Eggplant

1 large, diced

Tomato paste

2 tablespoons

Thyme

1 teaspoon, dried

Rosemary

1 teaspoon, dried

Bay leaf

1

Salt

1 teaspoon, or to taste

Pepper

1/2 teaspoon, or to taste

White beans

2 cans (15 oz each), drained and rinsed

Vegetable broth

2 cups

Fresh parsley

1/4 cup, chopped (for garnish and breadcrumb mixture)

Breadcrumbs

1/2 cup

Parmesan cheese

1/4 cup, grated

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large oven-safe pot or Dutch oven, heat the olive oil over medium heat.
3. Add the diced onion, minced garlic, diced carrot, and diced celery. Sauté until the vegetables are softened, about 5 minutes.
4. Stir in the diced eggplant and cook for another 5 minutes, allowing it to brown slightly.
5. Mix in the tomato paste, dried thyme, dried rosemary, bay leaf, salt, and pepper. Cook for 1 minute to release the flavors.
6. Add the drained and rinsed white beans and vegetable broth. Bring the mixture to a simmer.
7. Cover the pot and transfer it to the preheated oven. Bake for 30 minutes to allow the flavors to meld.
8. While the cassoulet is baking, prepare the breadcrumb topping by mixing together the breadcrumbs, grated Parmesan cheese, and chopped parsley in a small bowl.
9. After 30 minutes, carefully remove the pot from the oven and sprinkle the breadcrumb mixture evenly over the top of the cassoulet.
10. Return the pot to the oven and bake for an additional 10 minutes, or until the breadcrumbs are golden and crispy.
11. Serve the eggplant and white bean cassoulet hot, garnished with additional fresh parsley if desired.