Aubergine Bean Stew With Polenta
| 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 | T | Drained capers |
| 1 | T | Raisins, 1 to 2 |
| 2 | Drypack sundried tomatoes | |
| diced | ||
| 3 | Cloves garlic, crushed 3 to | |
| 4 | Spring onions, trimmed and | |
| sliced | ||
| 1 | Good pinches crushed dried | |
| chillies 1 to 2 | ||
| 300 | Stock, 1/2 pint | |
| 150 | Dry red wine, 1/4 pint | |
| 1 | Aubergine, peeled and diced | |
| approximately | ||
| 350g | ||
| 3 | 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 | T | Shredded fresh basil leaves |
| 2 to 3 | ||
| 4 | T | Chopped fresh parsley, 4 to |
INSTRUCTIONS
4 5 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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Nutrition (calculated from recipe ingredients)
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Calories: 513
Calories From Fat: 25
Total Fat: 3g
Cholesterol: 0mg
Sodium: 2554.8mg
Potassium: 2515mg
Carbohydrates: 101.9g
Fiber: 33.6g
Sugar: 25.4g
Protein: 30.7g