for 4 people

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

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.

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