Roasted Vegetable and White Bean Stew

  • 2 cups white beans; soaked overnight
  • 2 medium eggplant; medium dice
  • ¼ cup olive oil
  • 1 large onion; medium dice
  • 3 stalks celery; sliced diagonally
  • 3 tbsp. vegetable oil
  • 2 cloves fresh garlic; minced
  • 1 tsp. oregano
  • 1 tsp. thyme
  • 1 tsp. sage
  • 2 bell peppers; medium dice
  • 2 tbsp. cider vinegar
  • 1 ½ cups diced tomatoes
  • 1 ½ cup tomato sauce
  • 1 quart homemade vegetable or chicken stock
  • 1 bunch chard; chopped roughly including stems
  • ¼ bunch parsley; washed, dried. And chopped
  • Juice from 1 lemon
  • 1 tsp. salt
  • ½ tsp. freshly ground black pepper

Preheat oven to 400 degrees.

In a medium stock pot, cover the beans with a few inches of water, bring to a boil and cook until tender. Drain and set aside. Toss the eggplant in oil and sprinkle with salt and pepper. Roast until golden brown and tender. In a large stock pot, sauté onions and celery in oil until soft and translucent. Add peppers, garlic, and herbs and continue cooking until very fragrant. Add vinegar, tomato products, and enough stock to barely cover. Bring to a boil, then reduce to a simmer. When all veggies are nicely softened, add eggplant, chard, beans, and parsley. Continue simmering until chard is wilted and vegetables are heated through. Season with lemon juice, salt, and pepper. Taste and adjust seasoning if needed. Water or more stock can be added to loosen the consistency. Make about 2 quarts of stew.

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