Eggplant and Vegetable Saute

4 - 1 cup servings
1 large eggplant (~1.25lbs), unpeeled, cubed
2 medium onions, chopped
1 each: chopped yellow and red bell pepper
4 t minced roasted garlic
.5 t each - dried savory, thyme, rosemary
1 -15 oz can cannellini beans, rinsed and drained
salt and pepper to taste
Cook eggplant, onions, bell peppers, garlic over medium heat in lightly greased large saucepan, covered 5 mins.
Cook uncovered until tender, 5-8minutes.
Stir in herbs and beans - cook til hot 3-5mins

8oz spaghetti, cooked, warm.
serve over spaghetti

This was a really good vegetable based recipe... BUT it is a LOT of food for 2 people.
It has a great flavor! The spices are just right! But still is missing something to make it cohesive.
Next time we're cooking half as much and planning to eat it for leftovers once.
We're going to try it one night with spaghetti sauce and another with Alfredo sauce.

The first time we started chopping up the onion and realized 2 onions was going to be A LOT! So we only put one in - but then Bryan and I both felt like we needed more onion... so. It looks like a lot, but since it's cooked so much it's dulled down. So - go for all the onion.