This is a great side dish with roasted meat. Or serve it over a bed of shredded greens as a main vegetarian course. Make it a day ahead for the flavors to really meld together.
Any type of medium sized white bean will work but cannellini beans will give the best flavor.
White Bean, Tomato and Eggplant Salad
- 1 lb dried white beans
- 1 cup finely diced vidalia onion
- 1 eggplant cut into 1/2″ cubes
- 12 small cloves garlic whole
- 15-18 cherry tomatoes halved
- 3 tbsp fresh rosemary chopped fine
- Olive oil
Soak beans overnight in cold salted water. Bring to a boil and simmer until tender, about 45 minutes. Strain into a bowl and mix in onion. Mix tomatoes, eggplant and garlic together on a baking sheet. Drizzle with oil and season with 2 tbsp rosemary, salt and pepper. Roast at 375 degrees until eggplant browns and tomatoes begin to wilt, about 30 minutes. Add to beans. Season with remaining rosemary, olive oil, salt and pepper. Refrigerate until cold before serving.