Eggplant and White Bean Cassoulet

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Parmesan cheese - 1/4 cup, grated
• Breadcrumbs - 1/2 cup
• Salt and pepper - To taste
• Bay leaf - 1
• Rosemary - 1 teaspoon
• Thyme - 1 teaspoon
• Vegetable broth - 2 cups
• Tomato paste - 2 tablespoons
• Celery - 2 stalks, diced
• Carrot - 2 medium, diced
• Garlic - 3 cloves, minced
• Onion - 1 medium, diced
• White beans - 2 cans (15 oz each), drained and rinsed
• Eggplant - 1 large, diced

Instructions

1. Preheat the oven to 375°F.
2. Heat some olive oil in a large oven-safe pot or Dutch oven over medium heat.
3. Add the onion, garlic, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
4. Add the diced eggplant and cook for another 5 minutes, until slightly browned.
5. Stir in the tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Cook for 1 minute.
6. Add the drained and rinsed white beans and vegetable broth. Bring to a simmer.
7. Cover the pot and transfer it to the preheated oven. Bake for 30 minutes.
8. In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and chopped parsley.
9. Remove the pot from the oven and sprinkle the breadcrumb mixture over the cassoulet.
10. Return the pot to the oven and bake for an additional 10 minutes, or until the breadcrumbs are golden and crispy.
11. Serve the eggplant and white bean cassoulet hot, garnished with additional fresh parsley if desired.