Eggplant and White Bean Cassoulet

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Eggplant and White Bean Cassoulet

Experience the comforting embrace of a classic French cassoulet with a delicious vegetarian twist! This hearty Eggplant and White Bean Cassoulet is a vibrant medley of tender eggplant, creamy white beans, and a symphony of aromatic herbs. Each spoonful is a celebration of flavors that evokes the rustic charm of French cuisine. Perfect for cozy dinners or as a nourishing dish for gatherings, this cassoulet is sure to impress both vegetarians and meat-lovers alike!

Servings: 6

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.

Dietary Information

Servings: 6 • Dish Type: Main Course • Prep Time: 15 minutes • Cook Time: 40 minutes • Calories: 320 • Fat: 10g • Carbs: 45g • Protein: 12g • Sodium: 700mg • Sugar: 5g