Caramelized Eggplant with Trader Joe’s Giant Tomato Beans
Deeply seared, jammy caramelized eggplant tossed with Trader Joe’s Giant Baked Beans in Tomato Sauce, then seasoned with nutritional yeast, liquid aminos, a touch of sweetener and a splash of vinegar. A savory, sweet and tangy 30-minute vegan skillet.
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
The formula: caramelized vegetable + saucy beans + savory (nutritional yeast and aminos), sweet (a little maple) and sour (vinegar). Swap the eggplant for zucchini, mushrooms, cabbage or cauliflower and the TJ’s beans for any beans in tomato sauce.
Leftovers keep 4 days in the fridge and taste even better the next day.