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Ingredients |
2 tbsp olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
1 red chili, roughly chopped
2 large eggplants, cubed
2 tsp chopped fresh rosemary
1/2 cup red wine
14 oz can chopped plum tomatoes
14 oz can cannellini beans, drained
Sea salt and ground black pepper
4 baked potatoes
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Method:
1. Heat the oil in a pan and cook the onion,
garlic, and chili for 2 minutes over a moderate heat. |
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2. Add the eggplant and rosemary and continue to cook
for a further 5 minutes until beginning to soften.
3. Pour in the wine and bring to a boil. Add the
tomatoes and beans, season to taste, then cover and cook for 25 minutes
and stirring from time to time.
4. Divide between hot, buttered baked potatoes and
serve straight away.
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