PERFECT NOVEMBER - EGGPLANT & CANNELLINI BEAN SALAD

The beach is about as good as it gets in Florida

The ocean temp is a refreshing 78, and gently fluttering green flags show how calm it is. The very light breeze is coming from the north west so no one can think about humidity these days. A lot of northern visitors are wondering why they don't live here all the time as they enjoy the clear blue skies.

EGGPLANT AND CANNELLINI BEAN SALAD

Eggplant, peeled, cubed (1 inch)– 1 ¾ cups
Red Bell Pepper, cut into 1” squares – 1 cup
Onion, chopped – 1 cup
Garlic, 3 cloves – chopped
Olive oil – 2 TBL

Tonato – 1” chop – 1 ¼ cups
Italian Parsley – chopped – 1/3 cup
Oregano, fresh – chopped - 1 TBL
Kosher salt – good pinch
Black Pepper, fresh ground – good pinch

Cannellini beans – 16 OZ. can
Romaine leaves, just the tender green
Red wine vinegar – 3 TBL


Mix the eggplant, onion, red bell pepper and garlic together with the olive oil.
Place in a shallow pan and bake at 450 degrees for about 35 minutes or until tender. Stir every once in awhile. Then add the tomato and cook for another 10 minutes.
Remove from oven and set aside to cool.

Mix the beans and vinegar in a large bowl, and then fold into the roasted, cooled vegetables.

Serve this salad on beds of green tender Romaine leaves with crusty fresh sour-dough bread.