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Aubergine & white bean summer stew

Aubergine & white bean summer stew

By Benjamin Thep
10’ Prep time
25’ Cook time
35’ Total time
273 Calories
4 Serving

Summary

An uncomplicated one-pot full of italian flair. swap the aubergines for courgettes if you like.
Benjamin Thep 0 Followers

Step by Step

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Step 1

Heat the oil in a large pan, then add the chilli and garlic; sizzle for 1 minute. Add the chard stems and aubergines, season and cook over a medium-high heat for 6-8 minutes, until tender.
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Step 2

Add the tomatoes and oregano, reduce the heat to low-medium, and cook for 10 minutes, stirring occasionally, until softened and slightly saucy. Add the beans, vinegar and chard leaves; cook for 3 minutes. Stir through ½ the basil, season, then serve with the remaining basil scattered on top and the sourdough on the side.

Ingredient

  • Dried oregano
    Dried oregano
    1 tsp
  • Basil
    Basil
    25 grams
  • Garlic
    Garlic
    3 clove/s
  • Essential plum tomatoes
    Essential plum tomatoes
    500 grams
  • Swiss chard
    Swiss chard
    200 grams
  • Red wine vinegar
    Red wine vinegar
    1.5 tbsp
  • Olive oil
    Olive oil
    2 tsp
  • Cannellini beans
    Cannellini beans
    400 grams
  • No.1 white sourdough
    No.1 white sourdough
    4 slice/s
  • Essential aubergines
    Essential aubergines
    2
  • Chilli flakes
    Chilli flakes
    0.5 tsp

Nutrition Facts

View nutrition facts
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