Ingredients

• 500 grams cooked or canned broad wide beans
• 2 red onions
• 4 garlic cloves
• 2 zucchinis
• 3 eggplants
• 3 red or yellow peppers
• 6 ripe tomatoes
• 1/2 a bunch of fresh basil
• olive oil
• a couple of sprigs of fresh thyme
• 1 x 400 g can plum tomatoes
• 1 tablespoon balsamic vinegar
• 1/2 a lemon

Prep Instructions

1. Prepare your washed under cold water veggies. Peel and cut the onions into irregular shapes, then peel and slice the garlic. Trim the zucchini and eggplant, deseed the peppers and chop into 2-3 cm chunks. Roughly chop the tomatoes. Pick the basil leaves and set aside, then finely slice the stalks.
2. Heat 2 tablespoons of oil in a large saucepan over a medium heat. Add chopped zucchinis, eggplants and peppers. Fry for around 5 minutes, or until golden and softened, but not cooked through. Set veggies into a separate large bowl.
3. To the same pan, add the onion, garlic, basil stalks and thyme leaves with a small drizzle of oil (adding oil optional). Fry for additional 10 – 15 minutes, or until softened and golden. Place back the cooked vegetables to the pan and stir in the fresh and tinned tomatoes, the balsamic and a good pinch of sea salt and freshly ground black pepper.
4. Mix well, breaking up the tomatoes with the spoon. Cover all with a lid and simmer over a low heat for 25 minutes. Tear in the basil leaves, finely grate in the lemon zest and adjust the seasoning. Serve with a broad wide beans cooked or from a can. I prefer to cook my beans most of the times in my pressure cooker.

Nutrition Facts & Tips