Bean Ratatouille

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Bean Ratatouille

 

 

4 tsp olive oil

one 400 g (14 oz) can Italian diced tomatoes

2 baby (about 70 g/2 1/2 oz each) eggplant, cut into 2 cm (3/4 " )

thick pieces

1 brown (yellow) onion, halved, each half cut into 3 wedges

1 garlic clove, crushed

1 tsp caster sugar

one 300 g (10 1/2 oz) can butterbeans, rinsed, drained

1/3 cup loosely packed fresh basil leaves, torn

salt & freshly ground black pepper

 

 

1. Heat 4 tsp of the oil in a saucepan over medium-high heat. Add

tomatoes, eggplant, onion, garlic and sugar, and bring to the boil.

Reduce heat to low and simmer, uncovered, stirring occasionally, for 8

to 10 minutes or until eggplant softens and sauce thickens slightly.

 

2. Add beans and cook, uncovered, stirring occasionally, for 3 to 4

minutes or until heated through.

 

3. Stir in 1/3 cup of basil leaves. Season with salt and pepper.

 

 

Serves 4.