Haricot Verts with Eggplant Croutons

2# haricot verts with stems removed2 cups (or more depending on your pot or skillet) High heat organic oil (like sunflower oil), for frying, 1 eggplant, peeled and diced into 1/2-inch cubes, salt and pepperVinaigrette:1/4 cup red wine vinegar2 tablespoons minced garlic 1 tablespoon Dijon mustard 3/4 cup olive oil2 teaspoons chopped fresh oregano leaves 1 tablespoon chopped basil leaves 2# haricot verts with stems removed 10 basil leaves, torn 10 fresh oregano leaves 10 parsley leaves 1/2 red onion, mincedPreheat the oil in a skillet with the oil deep enough to cover the eggplant squares to 375 degrees F.’ Pat the eggplant dry and liberally sprinkle salt and pepper over eggplant squares.  Carefully add the cubes to the oil and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the oil onto a paper towel lined platter to drain. Vinaigrette:In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, onions and salt and pepper. Set aside to dress the beans just before serving.Just before serving, toss the desired amount of dressing with the beans, top with eggplant croutons and serve. We often pile a handful of amaranth micro greens to the center of each serving for pop and fun!