Hearty and filling, this eggplant and white bean ragout is vegetarian comfort food. Tossing the eggplant with salt draws out excess moisture from the vegetable, making it less bitter and more firm upon cooking. To make this recipe gluten-free, sub rice or gluten-free pasta for the couscous. Garnish with additional chopped flat-leaf parsley or basil, if desired.
Multicooker Directions: Complete Steps 1 and 2. in step 3, place the eggplant mixture in the inner pot of a 6-quart multicooker. Stir in the 1/2 cup chopped tomatoes, beans, stock, tomato paste, thyme, black pepper, and remaining 3/4 teaspoon salt. Lock the lid; turn Pressure Valve to "Venting." Cook on SLOW COOK [Normal] until the eggplant is very tender, about 5 hours. Turn off the cooker. Stir in the parsley and vinegar. Finish Step 3.