Eggplant with Butter Beans and Plums (from 1,000 Vegetarian Recipes)

3 tablespoons vegetable oil

6 cups cubed eggplant*

1 cup chopped onions

1.5 cups coarsely chopped fresh plums

1 cup chopped tomatoes

1 tablespoon soy sauce [or Bragg's]

1.5 cups cooked butter beans (cooked from dry; or canned, drained)

1 teaspoon balsamic vinegar

3 tablespoons chopped fresh cilantro or parsley [we used cilantro, and I HIGHLY recommend it]

salt, to taste

1. In a 4-quart sauce pan, heat the oil over medium-high heat. Add the eggplant and onions; cook, stirring, until softened, about 4 minutes. Add the plums, tomatoes and soy sauce. Bring to a boil. Cook over medium heat, uncovered, 15 minutes.

2. Add the butter beans and vinegar; simmer 10 minutes longer. Add the cilantro and salt and simmer 3 minutes longer.

Serve over couscous or rice.

~ * ~ * ~

Now, if you’re like me, you’ll take one look at these ingredients and go Bzuh?

Of all the things I would never, ever have thought to combine, “soy sauce + balsamic vinegar + cilantro + plums” has to be right up there. As it was all simmering away on the stovetop, I updated my Facebook status:

Emily will say this for tonight’s meal: if it’s good, it will be very good…and if it’s bad, it will be horrid.

Mom took one bite and simply said…

“I love Lent.”

*recipe notes: I kept things simple and didn’t really bother to actually measure the fruits and veggies. I chopped up one large eggplant, one large onion, three plums and three plum tomatoes.