Vegan Versions: Nightshade and White Bean “Melt”

by Maria Theresa Maggi on October 20, 2013

nightshade melt

The local fresh eggplants and tomatoes and peppers are disappearing for the Winter. The Farmer’s Market will soon be over, and we’ve had a few frosts that slow these warm weather-loving veggies to a halt. But before they are gone for the year, I’d like to share my version of Eggplant Tomato Melt from Prevent and Reverse Heart Disease. It’s a recipe that’s always looked good to me that I always meant to try, but when it finally came down to it this year, I felt like making a white bean spread rather than chickpea hummus for the “melt” part of the melt.

White cannelini beans just seem to go with the Italian-ness of tomatoes and eggplants and peppers. I find their buttery flavor makes a good spread. And I had fresh rosemary and basil in pots just outside the back door. And then there was the summer squash from a friend’s garden. And of course leftover millet. My variations on a theme and my love of using up leftovers  (and not having quite enough fresh tomato) gave me the opportunity to mix and match my veggies, and stuff a pepper in the bargain.

This easy tasty spread bakes up well as the “melt” part of the layered vegetables, and it also mixes in nicely with any leftover grain or faux grain you feel like stuffing half of a bell pepper with. It’s easy and colorful and textural. Art  you can eat. Here they are all “assembled” and ready for the oven.

Nightshade and White Bean melt ready to bake

Leftover “melt” is great cut up and mixed in with greens. And if there’s a chill in the air, pour some hot broth over it and you have an instant creamy soup. In Idaho anyway, that chill is in the air.  I relish the magic of these last flame colored wheels of summer, rich with the tear shaped seeds of next season, and their promise of another summer.  It’s time to build a fire in my masonry stove at night. The flames of Autumn have arrived.

Maria (moonwatcher)


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{ 2 comments… read them below or add one }

1 Michele October 22, 2013 at 3:52 am

Sounds delicious, I will have to try it this weekend. It is fun to try new recipes as the cold strengthens. Keep warm.


2 moonwatcher October 22, 2013 at 8:48 am

Thanks, Michele! You keep warm too. 🙂


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