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| Eggplant, Tomato and Cannellini Beans |
Ingredients
2 tablespoons olive oil
1 medium onion, finely chopped
1 clove garlic, finely chopped
450 g (1 lb ) eggplant, cut into cubes
1 can (400 g/ 14 oz) crushed tomatoes
1/2 tablespoon dried thyme
2 cans (400 g/ 14 oz) cannellini beans, drained
1/2 cup (125 ml) water
Fresh parsley, roughly chopped
Pinch of salt
Method
1. Heat the olive oil in a frypan over medium heat and cook onion for 3-4 minutes or until transparent.
2. Add the garlic and cook for another minute.
3. Add the eggplant,and salt. Cook for about 10 minutes, stirring, until golden.
4. Add in the crushed tomatoes, thyme, cannellini beans and water. Increase heat and then lower the heat and simmer for 10 minutes.
Serve with bread and sprinkle with parsley.
Recipe Stars
Eggplant contains various antioxidants such as α-carotene, lutein, lycopene, kaempferol and myricetin.
Cannellini beans contain fiber and protein and are a good source of many micronutrients.
Quote of The Day
Young blood must have its course, lad, And every dog his day. The Water-Babies, by Charles Kingsley.