Pork Stew with White Beans & Eggplant

Directions

1. Place beans in bowl. Add enough water to cover by 1 inch; soak overnight.

Drain.

1. Heat 2 tablespoons 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 1½ hours.

1. 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 1tablespoon 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.