Eggplant Chili Jackets

[Guest guest]

Bake the potatoes and the rest goers fast.

Cleo

 

Eggplant Chili Jackets

 

2 tbsps. olive oil

1 onion, roughly chopped

2 garlic cloves, roughly chopped

1 red chili, roughly chopped

2 large eggplants, cubed

2 tsps. 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

 

Heat the oil in a pan and cook the onion, garlic, and chili for 2 minutes over a

moderate heat.

Add the eggplant and rosemary and continue to cook for a further 5 minutes until

beginning to soften.

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.

Divide between hot, buttered baked potatoes and serve straight away. Yields 4

servings.