Pork Stew with White Beans and Eggplant

1. 1. Place beans in bowl.
2. Add enough water to cover by 1 inch; soak overnight.
3. Drain.
4. 2. Heat 2 Tbs. oil in heavy Dutch oveni over high heat.
5. Seasoni pork with salt and pepper.
6. Working in batches, add pork to pan; brown on all sides, about 7 minutes per batch.
7. Transfer to plate.
8. Pour off drippings.
9. Add wine to pan; cook 1 minute, scraping up any browned bits.
10. Add pork, beans, 6 cups water, thyme, and bay leaves.
11. Bring to simmer, skimming foam from surface.
12. Reducei heat to low, cover and simmer until beans are tender, about 1-1/2 hours.
13. 3. Meanwhile, heat 2 Tbs. oil in heavy large skillet over high heat.
14. Add eggplant and season with salt.
15. Sauté until brown, about 5 minutes.
16. Drain on paper towels.
17. Heat 1 Tbs. oil in same skillet over low heat.
18. Add onion; sauté 3 minutes.
19. Add garlic; sauté 1 minute.
20. Increase heat to medium-high.
21. Add tomatoes; stir until thick, about 5 minutes.
22. Add mixture to pork; add eggplant.
23. Cover partially and simmer over low heat until eggplant is tender, adding more water if too thick, about 20 minutes.
24. Season mixture with salt and pepper.