Ingredients
- 8 thyme sprigs (fresh)
- 4 tomatoes (plum chopped)
- 2 bay leaves
- 2 garlic (cloves minced)
- 1,400 ml water
- 400 gr pork shoulder (boneless cut into)
- 260 gr beans (dried white)
- 120 gr onion (minced)
- 120 ml dry wine (white)
- 75 ml olive oil
1. Place beans in bowl. Add enough water to cover by 3 cm; soak overnight. Drain.
2. Heat 2 Tbs.. oil in heavy Dutch oven over high heat. Season pork with salt and pepper. Working in batches, add pork to pan; brown on all sides, about 7 minutes per batch. Transfer to plate. Pour off drippings. Add wine to pan; cook 1 minute, scraping up any browned bits. Add pork, beans, 6 cups water, thyme, and bay leaves. Bring to simmer, skimming foam from surface. Reduce heat to low, cover and simmer until beans are tender, about 1- half hours.
3. Meanwhile, heat 2 Tbs.. oil in heavy large skillet over high heat. Add eggplant and season with salt. Saut� until brown, about 5 minutes. Drain on paper towels. Heat 1 Tbs.. oil in same skillet over low heat. Add onion; saut� 3 minutes. Add garlic; saut� 1 minute. Increase heat to medium-high. Add tomatoes; stir until thick, about 5 minutes. Add mixture to pork; add eggplant. Cover partially and simmer over low heat until eggplant is tender, adding more water if too thick, about 20 minutes. Season mixture with salt and pepper.
