Skillet Eggplant, Kale And Beans - cooking recipe

Ingredients

1 eggplant
1 bunch kale
1 sweet onion
2 garlic cloves
1/4 cup olive oil
1 teaspoon fennel seed
1 teaspoon seasoning salt
1 teaspoon dried sage
1 teaspoon oregano
1 cup vegetable broth
1/2 cup marinara sauce
1 (15 ounce) can cannellini beans
salt and pepper, to taste and as needed
1/4 cup balsamic vinegar

Preparation

Cut eggplant in quarters then into thin, bite size slices.
Chop the kale and descard the tough bottom part of the stems.
Cut onion into quarter and then slice thin.
Chop garlic.
Warm olive oil over medium heat in a large skillet (I use an electric one).
Add onion and a little salt. The salt will keep the onion from getting too brown too quick.
Cook until it gets soft and starts to brown and then add the eggplant, kale and garlic.
Stir and add the fennel, seasoned salt, sage and oregano.
Stir to combine and when the garlic starts to lightly brown add the broth.
Let bubble and stir until all the liquid evaporated then add the marinata sauce.
Stir to combine and warm sauce.
Drain the beans and rinse well. Add the beans and stir gently. Cook to warm through.
Remove from heat and toss well with the balsamic vinegar.
Serve hot.