Free Recipe Aubergine Bean Stew with Polenta
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Aubergine Bean Stew with Polenta Recipe
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)
Aubergine Bean Stew with Polenta Preparation
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.
Cooking Temperature:
Recipe Serves: 1
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