Aubergine & white bean summer stew
Waitrose and Partners

Aubergine & white bean summer stew

4 out of 5 stars(1) Rate this recipe
Vegan
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Ingredients

  • 2 tsp olive oil
  • ½ tsp chilli flakes
  • 3 clove/s 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 tbsp red wine vinegar
  • 1/2 x 25g pack basil, leaves only
  • 4 slice/s No.1 White Sourdough, to serve

Method

  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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,150kJ/ 273kcals

Fat

4.2g

Saturated Fat

0.7g

Carbohydrates

40g

Sugars

8g

Fibre

11g

Protein

12g

Salt

1.1g

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Overall rating (4/5)

4 out of 5 stars1 rating