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Aubergine & white bean summer stew
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
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.
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.
