Preheat oven to 350 degrees F (180 degrees C).
Cut the ends off the Chinese Eggplant (1) and discard. Slice the eggplant into half inch thick rounds, and set aside. Slice the Roma Tomato (2) into half inch thick rounds. Peel and cut Onion (1) into quarters, and set into a medium bowl.
Remove the needles from the Fresh Rosemary (0.25 ounce) sprigs and discard sprigs. Place the needles in the same bowl as the onions. Add Olive Oil (1 tablespoon) and toss until well combined.
Add the onion and rosemary mixture evenly onto a sheet pan lined with foil and roast for 15 minutes until golden brown and translucent. Remove from oven and keep warm.
Meanwhile, in a small saucepan over medium heat, add the Cannellini White Kidney Beans (1 can) with their liquid. Bring it to a simmer. Remove from heat and add beans, Garlic (2 clove), Olive Oil (1 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/2 teaspoon) to a food processor.
Pulse mixture until smooth.
Transfer the mashed cannelini beans back into the small saucepan and keep on low heat until plating.
In a medium saute pan over medium high heat, add Olive Oil (1 tablespoon). When hot, add the eggplant and sear on each side for four minutes. Remove from heat and set aside.
In the center of two plates evenly distribute the mashed cannelini beans. Stack a tower on each plate of tomato and eggplant pieces. Serve the roasted onion on the side.