Recipe for Aubergine Bean Stew with Polenta

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Yield:

1 servings

Ingredients:

Amount	Ingredient
4 x	Black olives in brine, drained and sliced
	(4 to 5) off the stone
2 tbl	Drained capers
1 tbl	Raisins, (1 to 2)
2 x	Drypack sundried tomatoes, diced
3 x	Cloves garlic, crushed (3 to 4)
4 x	Spring onions, trimmed and sliced
1 x	Good pinches crushed dried chillies, (1 to 2)
300 ml	Stock, (1/2 pint)
150 ml	Dry red wine, (1/4 pint)
1 x	Aubergine, peeled and diced (approximately 350g)
3 sm	Courgettes, diced
2 x	400 g, (14oz) cans whole tomatoes, drained and cut into strips
	Salt and freshly ground black pepper
1 x	425 g, (15z) can barlotti beans, drained
2 tbl	Shredded fresh basil leaves, (2 to 3)

Instructions:

Instructions: 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)

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