Mediterranean White Bean and Eggplant Shakshuka with Toasted Za'atar Pita

Heat a small non-stick skillet over medium heat. Add the diced eggplant and sauté until tender and slightly caramelized, about 6 minutes.

Add the minced shallots and garlic, cooking until fragrant and soft, roughly 2 minutes.

Pour in the passata and white beans. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and coats the beans beautifully.

Meanwhile, toast the whole-wheat pita until crisp, then sprinkle generously with za'atar.

Plate the shakshuka in a shallow bowl, ensuring the eggplant is evenly distributed. Serve hot with the za'atar pita on the side for dipping. The dish should smell of roasted garlic and toasted sesame from the za'atar.