Ingredients: 1 Servings
4 Black olives in brine
-drained and, Sliced
(4 to 5)
, off the stone
2 Tbl capers, Drained
1 Tbl 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 dried, Crushed
-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 Small 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 Tbl fresh basil leaves, Shredded
-(2 to 3)
4 Tbl Chopped fresh parsley, (4 to
-5)
Method of 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.
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