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Aubergine & white bean summer stew
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An uncomplicated one-pot full of Italian flair. Swap the aubergines for courgettes if you like.
2 tsp olive oil
½-1 tsp chilli flakes
3 cloves garlic, sliced
200g Swiss chard, stems and leaves separated, both thickly sliced
2 Essential Aubergines, cut into 2cm chunks
500g pack Essential Plum Tomatoes, cut into 2cm chunks
1 tsp dried oregano
400g can cannellini beans, drained and rinsed
1½-2 tbsp red wine vinegar
½ x 25g pack basil, leaves only
4 slices No.1 White Sourdough, to serve
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.
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.
Typical values per serving:
This recipe was first published in July 2021.