Recipes

1 large or 2 small eggplants
2 pounds tomatoes
1/2 garlic bulb, halved vertically, top trimmed but cloves left unseparated
2 red chiles
2 tablespoons honey
6 tablespoons honey
salt and pepper
1 cup dried cannelini beans, cooked or 1 can (14 ounces)
generours pinch saffron threads
2 tablespoons red wine vinegar (I used balsamic vinegar)
1 heaped tablespoon minced fresh parsley

1. Preheat the over to 325 degree F. Cut the eggplant into 2 inch thick slices; quarter the slices, cut a cone from the top of each tomato to remove the core. Cut the tomatoes in half or quarter if large.

2. Arrange the eggplant pieces, tomatoes, garlic, and chiles in a roasting pan. Drizzle the honey and olive oil over, and season with salt and pepper. Roast for 1.5 hours, basting occasionally.

3. Remove and discard the chiles. Squeeze the garlic from skin back into the vegetables. Spoon the vegetables into a serving dish, leaving the juices in the pan. Plunge the cannellini beans into boiling water until hot; drain and pat dry. Add the beans to the vegetables and stir well.

4. Grind the saffron in a mortar, then blend with 2 tablespoons of boiling water. Add to the roasting pan with the vinegar and stir until blended. Season to taste. Pour over the vegetables and beans. Scatter the aprsley over and serve warm.

1/2 cup dried cannellini beans
1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, crushed
1 large potato, diced
2 large fresh sage leaves, shredded
about 2 1/2 cups shredded Savoy cabbage (I didn't find any so used regular cabbage)
2 cups vegetable stock
salt and pepper

1. Soak the beans overnight in cold water.

2. Drain the beans and then put in a large pan with 5 cups cold water. Bring to a boil and boil rapidly for 10 minutes. Reduce the heat and simmer for 40 minutes, or until the beans are tender.

3. Meanwhile, heat the oil in a pan. Add the onion and garlic and saute for 5 minutes until soft. Stir in the potato and sage, and saute for 5 minutes longer, stirring occasionally.

4. Stir the onion mixture into the beans, together with the cabbage and stock. Bring to a boil. Lower the heat and simmer for 15 minutes, stirring occasionally. Season to taste. Serve with crusty bread.