- 2 medium firm eggplants, halved
- About 3 tbsp. olive oil, plus more for drizzling
- Salt and pepper
- 1 medium onion, finely chopped
- 2 ribs celery with leafy tops, sliced 1/4 inch thick
- 4 cloves garlic, sliced
- 1 red finger chile or Fresno chile, seeded and chopped
- 2 tablespoons tomato paste (2 fat squirts from a tube)
- 1 cup chicken stock or vegetable stock
- A small handful golden raisins
- 2 cans (14 to 15 oz. each) cannellini beans, rinsed
- 2 fat sprigs rosemary, leaves stripped and chopped
- 1/2 cup flat-leaf parsley, chopped
- 1/4 cup pine nuts, toasted
- 2 tablespoons aged balsamic vinegar
- Shaved pecorino cheese, for serving
Preheat the oven to 425°.
Using a sharp knife, score the cut sides of the eggplants in a crosshatch pattern, about 1 1/2 inches deep, being careful not to cut through the skin. Drizzle the cut sides liberally with olive oil and season with salt and pepper, rubbing the seasoning into the scoring. Place the eggplants, cut side down, on a baking sheet and roast until tender, 20 to 25 minutes. Turn right side up and let cool.
Meanwhile, in a large skillet, heat about 3 tbsp. olive oil, three turns of the pan, over medium-high. Add the onion, celery, garlic and chile; stir until tender, 6 to 7 minutes. Add the tomato paste; stir until fragrant, 1 to 2 minutes. Add the stock and raisins; reduce the heat to medium-low. Add the beans and rosemary; season. Let the beans simmer until ready to serve. Just before serving, add the parsley, pine nuts and vinegar.
Spoon the beans onto plates; top with the eggplants. Garnish with the cheese.