Step 1

Steam: Add a steamer basket to a large pot and fill with water until it's ½-inch below the basket. Cover and bring to a boil. Add parsnips, potatoes, and garlic to the steamer basket. Cover and steam until the parsnips and potatoes are soft, 10 to 15 minutes.

Step 2

Mash: Empty the water from the pot. Return the parsnips, potatoes, and garlic to the pot. Add milk, butter, and salt. Mash until smooth. Cover and keep warm on low heat. (If the mash needs loosening before serving, add a splash of extra milk.)

Step 3

Cook: Heat olive oil in a Dutch oven or pot over medium heat. Add onion and cook until translucent, about 5 minutes. Add eggplant, coriander, cumin, and paprika. Cook until eggplant is tender, 7 to 10 minutes. Add garlic and cook, stirring frequently, until fragrant, 1 to 2 minutes.

Step 4

Deglaze and simmer: Pour in white wine to deglaze the pan. Once most of the wine has evaporated, add the vegetable broth and bay leaves. Reduce heat to medium low. Stir in beans, tomatoes, kale, thyme, and salt. Cover with lid and simmer for 10 minutes to let the flavors meld.

Step 5

Assemble: Remove the bay leaves. Stir in lemon juice and honey. Taste and season with more salt, if needed. To serve, spoon the braised eggplant mixture (and pan juices) over parsnip mashed potatoes.