A mix of winter vegetables with beans for protein & bacon for flavor and texture.
2 pounds brussels sprouts, trimmed, cut in half lengthwise
6 garlic cloves, chopped
1 cup low-salt chicken broth
1/2 lb of dried white beans
1 medium eggplant (1 1/4 - 1 1/2 lbs)
1/2 - 1lb bacon
This dish is essentially an extension of the one found here: Brussel Sprouts with White Beans, with a few changes and additions.
I started with 1/2 lb of dried white beans, soaked overnight, then boiled until tender in plain water (about 40 min; if you salt the beans before boiling them, the skins will be tough).
Preheat oven to 450. Wash the eggplant and cut into 1/2 cubes. On a baking sheet, toss eggplant with 1-2 tsp. salt and 2-3 tbsp. olive oil. Roast in middle of oven until tender, 30-35 min.
Meanwhile, cut bacon into lardons (basically chop regular strips of bacon cross-wise into 3/8 inch strips; I find this easiest to do with a sharp knife with several strips at a time, sort of stuck together out of the package). Fry the lardons over medium-low heat until crisp, reserve 1-2 tbsp. of bacon fat in the pan; you will use this to saute the brussel sprouts.
While the bacon is cooking, wash & prep the sprouts; mince the garlic. Saute sprouts and garlic in reserved bacon fat as directed above, adding 1-2 tbsp. oil if necessary for second batch.
Combine all ingredients and season to taste.