Ingredients: 1 escarole 1 can of white (navy) beans 1/2 sweet onion diced 3 cloves of garlic minced 1 red bell pepper diced
Procedure: Steam escarole until soft (approximately 10 minutes) Saute onion and garlic. Heat white beans in a sauce pan. Incorporate the onions and garlic into the beans. Season with salt and pepper taste. Dice the red bell pepper.
Plate the dish with the escarole, beans, and red pepper dice.
Sesame Coated Eggplant with Diced Roma Tomatoes
Ingredients: 1 medium-sized eggplant 1 cup of toasted sesame seeds 2 tablespoons of extra virgin olive oil 1 tablespoon of cumin 2 tablespoon of all purpose flour 3 roma tomatoes 1/2 cup of chopped flat-leaf parsley Salt and pepper
Procedure: Peel and cube the eggplant into 1" pieces. Toast the seasme seeds in a saute pan or toaster oven. Dredge the eggplant cubes in olive oil and flour. Saute the eggplant cubes until lightly browned. Coat the eggplant cubes with the toasted sesame seeds. Blanch the tomatoes in a pot of boiling water. After 5 minutes, remove the tomato skins and chop them coarsely. Season the eggplant and tomato mixture with salt and pepper to taste.
Plate the dish with the eggplant cubes topped with the tomatoes and the parsley.