| 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)
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