SIDE DISH

TOMATO-Y ROMANO BEANS WITH BABY EGGPLANT

• 1 ½ pounds fresh Romano beans, green beans or other wax beans, trimmed

Bring a large pot of salted water to a boil. Add Romano beans until green and tender, but still crisp, 3 to 5 minutes. Drain, and rinse under cold water.

Heat 1/4 cup oil in a large, deep skillet or a Dutch oven over medium heat. Add onion, and cook until softened, about 5 minutes. Add celery, fennel and garlic, and season with salt. Cook, stirring often, until softened and turning golden, 7 to 10 minutes. Add tomatoes and bring to a simmer, stirring, for 5 minutes.

Add beans to the pan with the stock, and return to a simmer. Toss once, to cover beans, reduce heat to low, and cook, stirring occasionally, for 20 minutes, until beans are tender. For older beans, you may have to cook an additional 10 minutes or so. Add more stock or water as needed so the liquid doesn't completely evaporate.

Meanwhile, heat remaining 1/4 cup oil in a pan over medium-high heat. Place eggplants, cut sides down, in the oil, and cook until they are browned, about 5 to 10 minutes. Flip once, and cook until soft, about 5 minutes more. Drain on paper towels.

Once beans are tender, carefully fold in eggplant, basil and capers. Cook for 2 minutes more, then season with a squeeze of lemon and salt and pepper. Serve hot, warm or at room temperature. Makes 4 servings.

Per serving: 255 calories, 4 g protein, 20 g carbohydrate, 19 g fat (3 g saturated), 0 cholesterol, 99 mg sodium, 7 g fiber.

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