1 medium to large eggplant, peeled and cubed
1 (15 ounce) can diced tomatoes with garlic and basil
1 (15 ounce) can great Northern beans, drained
1/2 cup onion, sliced
salt and pepper, to taste Dumplings:
1 1/2 cups all purpose flour
3 teaspoons baking powder
3/4 teaspoon salt
3/4 cup plain nondairy milk (I use soy)
3 tablespoons olive oil
1. Preheat oven to 350 degrees F. Combine eggplant, tomatoes, beans, and onion and bring to a boil. Reduce heat and simmer until eggplant completely turns a translucent green color (eggplant will be very tender), about 30 minutes.
2. Add 1/2 cup water or vegetable stock if it gets too dry. Final consistency should be more like a stew. While the eggplant mixture is simmering, combine all ingredients for dumplings.
3. Pour eggplant mixture into a baking dish (I use 10 x 10" but any size you have will do). Drop spoonfuls of dumpling dough onto eggplant mixture.
4. Bake for approximately 25-30 minutes, until dumplings are cooked through (you might need to cut open dumplings to test doneness). Salt and pepper to taste and enjoy!