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    Aubergine & white bean summer stew

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    Aubergine & white bean summer stew

    An uncomplicated one-pot full of Italian flair. Swap the aubergines for courgettes if you like.

    • Vegan
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    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.

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