White bean soup with sausage

1 Low Fat Smoked Turkey Kielbasa cut into rounds
1 large onion
2 cloves garlic
1 large can roasted tomatoes (crushed)
Chives
Cayenne Pepper
White Butter Beans
White Kidney Beans
Chicken Stock
Butter

Sweat the onions with the garlic in the butter until soft. Add sausage. Add tomatoes, bring to simmer. Add Cayenne. Drain beans, and add to soup. Add Chives. Add Chicken Stock and bring to boil, reduce to simmer. Spoon into bowls and top with dollop of sour cream. Serve with cornbread.

Eggplant Spread

2 Eggplants
6 cloves garlic
Olive Oil
Sesame Oil
1/2 of a Lemon
Kosher Salt

Heat oven to 375 Farenheit. Slice eggplants in half, then slice each half into slices about 1/4 inch thick. Salt each piece and set aside for 20.

Coat the bottom of a pyrex baking pan with olive oil. Then, coarsely chop the garlic and put about 1/3 of it in the oil on the bottom of the pan. Put a layer of the eggplant pieces. Drizzle olive oil and sesame oil on that layer, put another third of the garlic, then put another layer of eggplant on top of the first. Drizzle more olive and sesame oil and the last of the garlic. Cover the pan with aluminum foil. Bake for 1 hour. Remove aluminum foil. Bake for another 20 minutes. Remove from oven, squeeze lemon on the eggplant. Sprinkle kosher salt on the eggplant. Then, spread on toasted ciabiatta bread. MMMM…garlicky.