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  • 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.