Sweet and Sour Red Peppers, Eggplant, and White Beans

Recipe By : Main-Dish Salads, by Marth Rose Shulman, p30
Serving Size : 4 
Categories : Main dishes: Vegetarian* ±One-dish meals*

1 large (1#) eggplant
3 cups water
1/4 cup mild-flavored honey (e.g., clover, acacia) -- OR sugar
1/2 teaspoon salt
1 medium onion -- sliced
4 large garlic cloves -- sliced (optional)
1/2 cup good-quality sherry or champagne vinegar
1 bay leaf
1 large red bell pepper -- in strips 2"x1"
1 14-oz can white beans -- drained (1-1/2cups)
1 tablespoon slivered fresh mint leaves -- [or more]
fresh mint leaves -- optional garnish
S&P -- to taste
lettuce leaves -- for serving

1. Preheat the oven to 450F.
Cut the eggplant in half lengthwise.
Score the cut sides and place them cut side down on a lightly oiled baking sheet. 
Bake for 2ºmin. Remove from the heat, remove the skin if desired when cool enough to handle,
and cut into 1-inch chunks.

2. Meanwhile, combine the water, honey, salt, onion, garlic, vinegar, 
and bay leaf in a large non-corrodible saucepan, and bring to a boil. 
Add the peppers and cook over med-high heat for 15min. 
Add the eggplant cubes and cook for another 5min or until cooked through.

3. Drain the veggies and transfer to a bowl, reserving the liquid.
Add the beans, mint, and salt and pepper. Allow to cool. 
Return the cooking liquid to the pot and bring to a fast boil. 
Reduce to one cu. Pour over the veggies, cover and refrigerate.

4. To serve, line a platter, bowl, or plates with lettuce leaves and top with the vegetable mixture. 
Garnish with additional fresh mint springs.
Serves 4 [it says, but the two of us ate all]