Tomato Stewed Eggplant with White Beans & Kale

INGREDIENTS

3 cups kale, chopped
4 Tbsp of extra virgin olive oil
1 onion, diced
2 garlic cloves, diced
1/2 tsp red chili flakes (optional)
1 eggplant, cubed
2 cups tomatoes, canned
2 Tbsp oregano, fresh or dried
1 can cannellini beans, drained and rinsed
1 Tbsp red or white wine vinegar
Sea salt and pepper, to taste

DIRECTIONS

Steam the kale lightly until it is bright green and softened (about 5 minutes) and set aside.

In a heavy pot, heat 2 tablespoons of the olive oil over medium heat. Add in onion and cook until soft.  Add in garlic and optional chili flakes.  Cook for 2 to 3 minutes.  Add another 2 tablespoons of olive oil, bring the heat up slightly and add eggplant. Stir well for 3 to 5 minutes.  Add tomatoes, kale, and oregano. Cook for 12 to 15 until eggplant is soft, but not mushy.  Add in beans and vinegar and stir together. Add salt and pepper to taste.

Serves 4 to 6.