Thanksgiving has come and gone and the holiday season is in full swing. As if on cue, the warm sunny autumn days were swapped with icy temps and frost covered mornings. We picked up our Christmas trees this weekend and will have ‘Home Alone’ on repeat until December 26th.
Last year, we spent Christmas somewhere in the western Caribbean on a cruise. It was hard to get into the holiday spirit while packing swimsuits and snorkel gear. Our poor tree didn’t even get decorated before we took off for crystal blue seas.
We’ll be home for Christmas this year and I’m absolutely ok with it. Our calendar is already filling up with parties and I’m looking forward to spending time with family and friends. In this season of busy, I’ll be cooking and eating as simply as possible.
Skillet meals are a favorite this time of year. This eggplant artichoke skillet comes together in no time and is packed with rich flavor thanks to simmered tomatoes and fresh basil. White beans pack a a protein punch making this a complete and delicious dinner to add to your weeknight routine.
Hope your holidays are off to a wonderful start, friends.
Eggplant Artichoke Skillet with White Beans
Serves 2
- 1 Tbsp Olive Oil
- 1 Medium Eggplant, diced
- Pinch of Salt
- 1 Can Artichoke Hearts, drained
- 10-12 Grape Tomatoes, halved or 2 Medium Tomatoes, diced
- 1 Can White or Cannelini Beans, drained
- 2 Tsp Dried Oregano
- Handful of Fresh Basil
Heat the olive oil in a large skillet over medium heat. Add the diced eggplants, season with a pinch of salt and cook for about 8-10 minutes, until the eggplants are browned on the outside and tender. Add the artichokes, tomatoes, beans, and oregano. Stir to combine and cook until the tomatoes start to break down, about 5 minutes. Taste and season with more salt, if necessary. Remove from the heat and add basil. Serve warm and enjoy!
