Clean beans and soak for at least 6 hours. Drain beans, cover with fresh water and boil with half of the sage, bay leaves, whole garlic and a tablespoon of the olive oil. Simmer for 1/2 hour, add 1/2 teaspoon salt, and continue to cook until the beans are tender but still hold their shape, about 45 minutes. Drain the liquid and save to be used in the gratin or in a soup.
Warm 4 tablespoons of the oil with the rest of the sage and the thyme, then add the onions, chopped garlic and 1 teaspoon salt. Cover and cook slowly until the onions are completely soft.
Seed and chop the tomatoes saving juice.
When the onions are soft, add the eggplant, stir well to combine; then cover and cook over medium heat for 10 minutes.
Add the tomatoes and their juice, and continue to cook until the eggplant is tender.
Add the cooked beans and season with plenty of pepper and more salt if desired. Taste and add more sage and thyme if needed.
Place bean and vegetable mixture into an oiled 8 cup gratin dish. There should be enough lliquid to come halfway up the sides of the dish. Add more of the broth from the beans if more liquid is required.
Mix remaining 2 tablespoons olive oil with the bread crumbs and spread them over the top.
Bake the gratin in 350F over about 30 minutes until hot and bubling and the crust is brown
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (316g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (9%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0.4mg||0 %|
|Sodium 667.7mg||23 %|
|Potassium 947.3mg||25 %|
|Total Carbohydrate 59.7g||18 %|
|Dietary Fiber 14.4g||58 %|
|Sugars, other 45.2g|
|Protein 14.2g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 311
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