Tag Archives: Inspired by Sun Basket

Eggplant Casserole with White Beans and Arugula

Eggplant Casserole with White Beans and Arugula

A much simpler meal if you buy the beans in a can and the marinara pre-made.
Prep Time1 hour
Cook Time30 minutes
Bean Soaking Time8 hours
Total Time9 hours 30 minutes
Course: Dinner
Cuisine: Vegetarian
Keyword: Dry Beans, Winter
Servings: 4 servings
Calories: 394kcal

Equipment

  • Casserole dish (medium – about 2 quart)
  • Pressure cooker (if cooking from dry beans)
  • Immersion blender (optional, for marinara)

Ingredients

Beans

  • ¾ cup dry white bean cassoulet
  • 1 bay leaf
  • 1 piece kombu

Marinara

  • ½ tbsp olive oil
  • 1 large shallot
  • ½ stalk celery chopped (optional)
  • ½ carrot chopped (optional)
  • 2 cloves garlic minced
  • 1 sprig rosemary de-stemmed and chopped finely
  • ¼ tsp red pepper flakes
  • 1 14 oz can of tomatoes diced or crushed (or ~1 lb fresh, stemmed and chopped)
  • ¼ tsp salt

Casserole

  • 1.5 lb eggplant
  • 8 oz arugula or spinach
  • 3 cloves garlic minced
  • 3 tbsp olive oil
  • 2 tsp salt
  • 10 sprigs basil half stemmed and chopped; half whole leaves
  • 1.5 tbsp white wine optional
  • 3 oz Parmesan cheese finely shredded
  • ¼ cup bread crumbs

Instructions

Beans

  • In the morning, rinse and pick over the beans and add to a bowl with water and 1% salt and soak for about 8 hours. About 60-90 minutes before your intended dinner time, drain the beans and add to a pressure cooker. Add enough water to cover by about one-half inch. Add the bay leaf and kombu. Cook on high pressure for 8 minutes. Allow pressure to release naturally for at least 25 minutes. Check consistency – you want them to be very well cooked, so they will mash well. Reserve about 1 cup of the bean water and drain and set aside.

Marinara

  • While the beans cook, make the marinara. Heat ½ tbsp olive oil in a large sauce pot over medium heat. Add the chopped shallot and celery and carrot (if using). Cook until softened and starting to develop color, about 10 minutes (depending on the heat). Then add the garlic, rosemary and red pepper flakes and cook until fragrant, about 1 minute. Add the can of tomatoes (or fresh chopped tomatoes) and cook on medium-low for at least 10 minutes, covered, and up to 30 minutes, stirring frequently. When almost ready to assemble the dish, use an immersion blender to make the sauce smooth.

Make the casserole

  • Pre-heat the oven to 450°F. Trim the ends from the eggplant; slice the eggplant into ¼-inch-thick rounds. On a sheet pan, place the eggplant slices side by side. Drizzle (or spray) the eggplant with 1 tablespoon oil and season with salt and pepper. Roast, turning once halfway through, until lightly browned and starting to soften, about 6 minutes per side. Keep the oven set at 450°F.
  • In a large pan over medium-high heat, warm 1 tbsp oil over medium. Working in batches if needed, add the baby greens, season with salt and pepper, and cook, stirring occasionally, until just wilted, 2 to 3 minutes. Transfer to a plate to cool. Wipe out the pan.
  • In the same pan used for the greens, warm 1 tbsp oil over medium heat. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the drained white beans, ¼ cup bean water (or regular water), and 1.5 tablespoon white wine, if using. Cook, stirring occasionally, until the beans are seasoned and warmed through and the liquid has cooked off, about 2 to 3 minutes.
  • Transfer the beans to a medium bowl. Mash to a coarse paste.
  • Using a clean kitchen towel or several layers of paper towels, wring out the baby greens. Then, coarsely chop. In a 2.5 quart casserole or other baking dish, grease lightly with oil and. The order here will go: eggplant, basil, beans, greens, eggplant and sauce.
    Arrange a layer of eggplant slices, slightly overlapping or in two overlapping layers. Add the whole basil leaves as a layer. Then spread the entire bean mash evenly over the top and then top with all of the greens. Arrange the remaining eggplant slices in an even 1-2 layers on top. (You can also repeat layers if you wish.) Spoon the marinara over top – you want a layer, but not a pool of it, so you may have extra sauce.
  • Bake until the casserole is warmed through and the marinara is bubbling, about 10 minutes. While that bakes, mix together the chopped basil leaves, ¼ cup bread crumbs, the shredded Parmesan and 1-2 tsp olive oil together for a fun combined topping. After 10 minutes, top the casserole with the topping and return to the oven for 10-15 minutes, until the top is turning golden.
  • Remove from the oven and allow to cool for at least 10 minutes or up to 20 minutes.

Nutrition

Calories: 394kcal | Carbohydrates: 45g | Protein: 19g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 10mg | Sodium: 1727mg | Potassium: 1632mg | Fiber: 14g | Sugar: 13g | Vitamin A: 4503IU | Vitamin C: 28mg | Calcium: 428mg | Iron: 7mg
Nutrition Facts
Eggplant Casserole with White Beans and Arugula
Amount Per Serving
Calories 394 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 4g25%
Cholesterol 10mg3%
Sodium 1727mg75%
Potassium 1632mg47%
Carbohydrates 45g15%
Fiber 14g58%
Sugar 13g14%
Protein 19g38%
Vitamin A 4503IU90%
Vitamin C 28mg34%
Calcium 428mg43%
Iron 7mg39%
* Percent Daily Values are based on a 2000 calorie diet.

Summer Vegetable Marinara with Polenta & Eggs

Delicious, dairy-free meal perfect for summer.

Summer Vegetable Marinara with Polenta & Eggs

Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner
Cuisine: California
Keyword: Inspired by Sun Basket
Servings: 2 servings
Calories: 970kcal

Ingredients

Beans

  • ¾ cup dry white beans e.g., alubia blanca
  • bean spices

Polenta

  • 2 cups vegetable broth
  • 2 cups water
  • 1 cup polenta
  • 1 tbsp olive oil
  • ½ tsp salt

Eggs, Marinara, Vegetables

  • 2 large eggs
  • 1 large red onion
  • 2 cloves garlic
  • 1 large red bell pepper
  • 1 ear corn
  • 1 pint cherry tomatoes
  • 3 sprigs fresh cilantro
  • 1 large lemon
  • 2 tbsp olive oil
  • ½ tsp salt

Instructions

Beans

  • Soak the beans in 1% salted water for about 6-8 hours. As the first step, before preparing ingredients, drain the soaked beans, add to a large pot (not the large sauce pot, you will be using that) and cover with plenty of water. Cover and turn heat to high. While it comes to a boil, put your various bean spices (bay leaf, garlic, oregano, etc.) into a disposable or reusable spice bag and add to the water. Boil for about 5 minutes. Then turn down heat to a gentle simmer and cook for another 15-45 minutes, checking frequently, until softened.
    ¾ cup dry white beans, bean spices

Polenta

  • In a large saucepot, boil 2 cups vegetable broth and 2 cups water over high. Once boiling, slowly whisk in the polenta and keep stirring for a few minutes until no clumps remain. Cover and cook for 30-40 minutes, stirring every 5 minutes, until individual grains are tender and texture is creamy. Once done, remove from the heat and stir in 1 tablespoons olive oil. Season to taste with about 1 tsp salt and some fresh pepper. Cover, and keep warm.
    2 cups vegetable broth, 2 cups water, 1 cup polenta, 1 tbsp olive oil, ½ tsp salt

Eggs, Marinara and Vegetables

  • In a small saucepan, add 1.5 inch of water. Cover and bring to a boil. Once boiling, gently lower eggs into the pot. Cover the pot and cook the eggs for up to 9 minutes. Drain eggs, set aside to cool and then peel after they have cooled slightly.
  • Prepare the vegetables. Bowl 1: Chop the red onion and mince the garlic cloves. Bowl 2: Clean and rough chop the bell pepper. Bowl 3: Shuck the corn and lay the cob flat and cut the kernels from the cob and cut the cherry tomatoes in half. Separate: Coarsely chop the cilantro. Juice the lemon.
    1 large red bell pepper, 1 ear corn, 1 pint cherry tomatoes, 3 sprigs fresh cilantro, 1 large lemon
  • Once the beans and polenta are finished, you can fry up the vegetables and tomatoes. In a large frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the onion and garlic, season with salt and pepper, and cook, stirring occasionally, until starting to soften, 2 to 3 minutes. Stir in the bell pepper and beans and cook until starting to soften, 1 to 2 minutes. Stir in the corn and tomatoes and cook until heated through, about 1 minute. Remove from the heat, stir in the cilantro, and season to taste with salt, pepper, and lemon juice.
    2 tbsp olive oil, ½ tsp salt
  • Carefully peel the eggs. Cut the eggs in half lengthwise.
  • Transfer the polenta to individual bowls and spoon the marinara alongside. Top each with an egg and serve.

Notes

Serves 2

Nutrition

Calories: 970kcal | Carbohydrates: 147g | Protein: 37g | Fat: 29g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 2234mg | Potassium: 2508mg | Fiber: 20g | Sugar: 19g | Vitamin A: 5020IU | Vitamin C: 196mg | Calcium: 287mg | Iron: 12mg
Nutrition Facts
Summer Vegetable Marinara with Polenta & Eggs
Amount Per Serving
Calories 970 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 5g31%
Trans Fat 1g
Cholesterol 186mg62%
Sodium 2234mg97%
Potassium 2508mg72%
Carbohydrates 147g49%
Fiber 20g83%
Sugar 19g21%
Protein 37g74%
Vitamin A 5020IU100%
Vitamin C 196mg238%
Calcium 287mg29%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.