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CATEGORY CUISINE TAG YIELD
Grains Food networ, Food8 1 servings

INGREDIENTS

4 Black olives in brine; drained and sliced
(4 to 5)
; off the stone
2 tb Drained capers
1 tb Raisins; (1 to 2)
2 Drypack sundried tomatoes; diced
3 Cloves garlic; crushed (3 to 4)
4 Spring onions; trimmed and sliced
1 Good pinches crushed dried chillies; (1 to 2)
300 ml Stock; (1/2 pint)
150 ml Dry red wine; (1/4 pint)
1 Aubergine; peeled and diced
; (approximately
; 350g)
3 sm Courgettes; diced
2 400 g; (14oz) cans whole
; tomatoes, drained
; and cut into strips
Salt and freshly ground black pepper
1 425 g; (15oz) can barlotti
; beans, drained
2 tb Shredded fresh basil leaves; (2 to 3)
4 tb Chopped fresh parsley; (4 to 5)

INSTRUCTIONS

Combine the olives, capers, raisins, sundried tomatoes, garlic,
onions, chillies, stock and wine in a large non-reactive flame proof
casserole or saucepan. Cover and bring to a boil. Boil for 5-7
minutes.
Add the aubergine, courgettes, tomato strips, and season to taste.
Simmer, uncovered for 10-15 minutes. Stir in beans and the herbs and
simmer, stirring occasionally, for 5-10 minutes more, until the
aubergine is tender. (see other recipe for the polenta)
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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