EGGPLANT & BLACK BEAN CASSEROLE

Eggplant & Black Bean Casserole image

Provided by Brenda Forbes

Time 40m

Number Of Ingredients 14

4 tsp canola oil
1 1/2 tsp cumin seeds
1 1/2 tsp fennel seed
1/2 tsp whole black peppercorns, cracked
1 medium onion, chopped
1 clove garlic, chopped
2 tsp dry mustard
1 tsp chili pepper flakes
1 tsp turmeric, or curry powder
1 tsp salt
3/4 lb eggplant, cut into 2 x 1/2 inch pieces
1 1/2 c italian style peeled tomatoes, coarsely chopped
1 lb canned black beans, rinsed and drained
2 Tbsp cilantro, chopped

Steps:

1. Heat oil in a heavy, large skillet or dutch oven over high heat.
2. Cook cumin seed 15 seconds or until dark brown. Stir in fennel and pepper. Immediately add onions and garlic; reduce heat to medium high and saute 5 minutes or until onions and garlic are golden.
3. Stir in next 4 ingredients. Add eggplant and reduce heat to medium. Cook 5 minutes, stirring occasionally, until eggplant softens. Stir in tomatoes and simmer 5 minutes, stirring constantly until tomatoes are hot. Stir in black beans. Reduce heat to low and simmer 5 minutes or until sauce thickens. Sprinkle with cilantro and serve.