This is my kind of weeknight dinner: eggplant seared until it is deeply golden, soft and jammy, then tossed with a can of Trader Joe’s Giant Baked Beans in Tomato Sauce. A spoonful of nooch, a splash of liquid aminos, a little sweetener and a hit of vinegar pull it all together into something savory, sweet and tangy.
It takes about 30 minutes, uses one pan and a handful of pantry staples, and tastes like it simmered all afternoon.
Quick answer: To make caramelized eggplant with Trader Joe’s tomato beans, sear cubed eggplant in olive oil over medium-high heat without stirring for 4 to 5 minutes, then cook until soft and jammy. Glaze it with liquid aminos and a little maple syrup, add a can of Trader Joe’s Giant Baked Beans in Tomato Sauce, and simmer for a few minutes. Finish with nutritional yeast and a splash of vinegar. It serves 2 and takes about 30 minutes.
Caramelized Eggplant and Beans at a Glance
- Time: about 30 minutes
- Serves: 2 as a main, 4 as a side
- Diet: vegan, dairy-free, gluten-free with tamari or GF aminos
- Pan: one large skillet
- Key technique: sear the eggplant undisturbed until deeply browned
- Shortcut: one can of Trader Joe’s Giant Baked Beans in Tomato Sauce
The Formula: Caramelize + Beans + Savory, Sweet and Sour
Once you know this formula, you can make it with almost any vegetable and any saucy beans.
- 1. Caramelize a vegetable. Sear eggplant in a hot pan until golden and jammy.
- 2. Add saucy beans. A can of beans in tomato sauce turns it into a meal.
- 3. Season in three directions. Savory from nutritional yeast and liquid aminos, sweet from a little maple syrup, and sour from vinegar. That balance is what makes it taste complete.
Key Ingredients
- Eggplant: one large globe eggplant (about 1 lb) or two Italian eggplants. Look for firm, glossy skin.
- Trader Joe’s Giant Baked Beans in Tomato Sauce: creamy giant white beans in a herby, slightly spicy tomato sauce, inspired by Greek gigantes plaki. One 9.6 oz can.
- Nutritional yeast (nooch): adds cheesy, savory depth.
- Liquid aminos: a savory, soy-based seasoning for umami and color. Soy sauce or tamari works too.
- A little sweetener: about 1 teaspoon of maple syrup, sugar or agave helps the eggplant caramelize and balances the tomato.
- Vinegar: a splash of red wine, sherry or balsamic vinegar brightens everything at the end.
- Olive oil and salt: enough oil to sear the eggplant to a deep golden brown.
How to Make Caramelized Eggplant with Tomato Beans
1. Prep the eggplant
Cut the eggplant into 1-inch pieces, toss with salt and let it sit for 10 minutes, then pat dry. This helps it brown and absorb less oil.
2. Sear without stirring
Heat the olive oil in a large skillet over medium-high heat. Add the eggplant in a single layer and leave it alone for 4 to 5 minutes until the bottoms are deep golden brown.
3. Cook until jammy
Turn the pieces, lower the heat to medium and cook 8 to 10 minutes more until soft and caramelized. Add a splash of water and cover for 2 minutes if the centers are still firm.
4. Glaze it
Add the garlic for 30 seconds, then drizzle in the liquid aminos and maple syrup and toss for 1 minute until glossy.
5. Add the tomato beans
Pour in the Trader Joe’s Giant Baked Beans with all their sauce and simmer gently for 3 to 5 minutes, stirring carefully so the beans stay whole.
6. Season and serve
Off the heat, stir in the nutritional yeast and vinegar. Taste, adjust the sweet and sour, and finish with fresh herbs.
Tips for Perfectly Caramelized Eggplant
- Cut the eggplant into even 1-inch pieces so they cook at the same rate.
- Salt it for 10 minutes and pat it dry for better browning and less oil.
- Use your largest skillet and do not crowd it. Cook in two batches if needed.
- Let it sit undisturbed until the bottom is deep golden before turning.
- If the edges are browned but the centers are firm, add a splash of water and cover for 2 minutes.
- Add the beans gently at the end so they stay whole and creamy.
Easy Variations
- Swap the vegetable: zucchini, mushrooms, cauliflower or cabbage wedges all caramelize beautifully.
- Swap the beans: butter beans or chickpeas simmered with ½ cup marinara.
- Greek-style: finish with vegan feta, fresh dill and lemon zest.
- Spicy: stir in chili crisp or harissa at the end.
Substitutions
- Liquid aminos: soy sauce, tamari or coconut aminos.
- Nutritional yeast: vegan parmesan, or leave it out and add a little extra aminos.
- Maple syrup: sugar, agave or a pinch of coconut sugar.
- Vinegar: lemon juice.
- Trader Joe’s giant beans: canned gigantes or butter beans plus ½ cup marinara, ½ teaspoon oregano and a pinch of red pepper flakes.
Serving and Storage
Serve it with crusty bread or warm pita to scoop up the sauce, or over rice, couscous or creamy polenta. Leftovers keep up to 4 days in the fridge and taste even better the next day; reheat in a skillet with a splash of water.
More Eggplant and Bean Recipes
- Sticky Eggplant with Black Bean Garlic Sauce
- Pasta alla Norma
- Caramelized Fennel and Eggplant with Turmeric Rice
- Easy Creamy Lemony Tomato Butter Beans
Caramelized Eggplant with Trader Joe’s Giant Tomato Beans
Ingredients
Caramelized Eggplant
- 1 large globe eggplant about 1 lb, cut into 1-inch cubes or thick half-moons (or 2 Italian eggplants)
- 3 tablespoons olive oil plus more if the pan looks dry
- ½ teaspoon salt
- 2 cloves garlic minced, optional
Tomato Beans and Seasoning
- 1 can (9.6 oz) Trader Joe’s Giant Baked Beans in Tomato Sauce with the sauce
- 2 tablespoons nutritional yeast
- 1 tablespoon liquid aminos or soy sauce or tamari
- 1 teaspoon maple syrup or sugar or agave
- 1 to 2 teaspoons vinegar red wine, sherry or balsamic
- black pepper and red pepper flakes to taste
To Serve
- fresh parsley or dill
- crusty bread, rice or vegan feta optional
Instructions
- Toss the eggplant with the salt and let it sit for 10 minutes while the pan heats, then pat dry. This step is optional, but it helps the eggplant brown and absorb less oil.
- Heat the olive oil in a large skillet over medium-high heat. Add the eggplant in a single layer and leave it alone for 4 to 5 minutes, until the undersides are deep golden brown.
- Turn the pieces and lower the heat to medium. Cook for 8 to 10 minutes more, turning occasionally, until the eggplant is soft, jammy and caramelized all over. If it starts to stick or the centers are still firm, add a splash of water and cover for 2 minutes.
- Add the garlic and cook for 30 seconds. Drizzle in the liquid aminos and maple syrup and toss for 1 minute so they glaze the eggplant.
- Pour in the giant beans with all their tomato sauce. Simmer gently for 3 to 5 minutes, stirring carefully so the beans stay whole.
- Off the heat, stir in the nutritional yeast and vinegar. Season with black pepper and red pepper flakes, and add more vinegar or sweetener to balance.
- Finish with fresh parsley or dill and serve with crusty bread, rice or a crumble of vegan feta.
Notes
Caramelized Eggplant FAQ
Cut it into even pieces, salt it for 10 minutes and pat it dry, then sear it in a hot pan with olive oil in a single layer. Leave it undisturbed for 4 to 5 minutes until deeply browned, then lower the heat and cook until soft and jammy. A splash of liquid aminos and a little maple syrup at the end adds a glossy, caramelized glaze.
Usually the pan is overcrowded or not hot enough, so the eggplant steams and soaks up oil. Use a large pan, cook in batches if needed, and let it brown before stirring. Salting first also draws out moisture.
They are large white beans in a herby tomato sauce with a little crushed red pepper, inspired by the Greek dish gigantes plaki. They come in a 9.6 oz can and are ready to heat and eat.
Any beans in tomato sauce work: canned gigantes, butter beans or cannellini simmered with ½ cup marinara and a pinch of oregano and red pepper flakes.
Liquid aminos is a savory, soy-based seasoning similar to soy sauce but a little milder. Use soy sauce, tamari or coconut aminos instead.
Crusty bread or warm pita to scoop up the sauce, rice, couscous, quinoa or creamy polenta. A crumble of vegan feta and fresh herbs on top is great too.
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