Aubergines with tomatoes and white beans

Name: Aubergines with tomatoes and white beans
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp olive oil; 1 onion; 2 garlic cloves; 600 g aubergines; 3 dl water; 2 tbsp red wine vinegar; 1 tsp smoked paprika; 1 ¼ tsp salt; a little pepper; 500 g different coloured cherry tomatoes; 1 tin white beans (approx. 420 g), rinsed, drained; 1 bunch basil; 100 g feta; 50 g pine nuts , roasted

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Stew

1 tbsp olive oil

1 onion, finely chopped

2 garlic cloves, squeezed

600 g aubergines, cut into approx. 2 cm pieces

3 dl water

2 tbsp red wine vinegar

1 tsp smoked paprika

1 ¼ tsp salt

a little pepper

To serve

500 g different coloured cherry tomatoes, cut in half

1 tin white beans (approx. 420 g), rinsed, drained

1 bunch basil, finely chopped

100 g feta, crumbled

50 g pine nuts, roasted

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Utensils

One casserole dish with a lid

How it's done

Stew

Heat the oil in a cooking pot. Add the onion and garlic, sauté for approx. 2 mins. Add the aubergines and cook for a further 5 mins. Add the water and vinegar, bring to the boil, season. Reduce the heat, cover and simmer for approx. 10 mins.

To serve

Add the tomatoes and beans, simmer for approx. 2 mins. Mix in the basil, serve. Top with the feta and pine nuts.

Good to know

Serve with:	Flatbread

How-tos

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«Aubergines with tomatoes and white beans»

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4 people

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