Premium
226 kcal
35 min.
Recipe for Courgette, aubergine and cannellini bean stew
4.8
4 reviews
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Unlock Fitatu PremiumNaN g
226 kcal
1 kcal
226.1
11.9g
6.8g
28.9g
Ingredients (servings):
2
Converted ingredients are going to appear on the shopping list
- Tomatoes Whole Peeled, canned1× portion (400 g)
- Cannellini beans in water10× tablespoon (200 g)
- Courgette100 g
- Aubergine100 g
- Onion4× slice (40 g)
- Garlic3× clove (15 g)
- Oil1× tablespoon (10 g)
- Thyme, dried, ground1× pinch (2 g)
- Rosemary, dried1× pinch (1 g)
- Pepper, black1× pinch (1 g)
- Ground Hot Paprika0.1× teaspoon (1 g)
- Salt1× pinch (0.5 g)
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How to make Courgette, aubergine and cannellini bean stew
1. Cut the onion into feathers. Dice the aubergine and courgette into 1 cm pieces and slice the garlic.
2. Heat some oil in a deep frying pan or saucepan. Add the onion and fry for 3 - 4 minutes on a low heat.
3. When the onion softens, throw in the garlic and fry for a moment, stirring to stop it burning, then add the chopped courgette and aubergine.
4. Fry the vegetables for a few minutes until they brown slightly.
5. Add the chopped tinned tomatoes and herbs, season with salt, pepper and hot paprika to taste.
6. Boil uncovered for 15-20 minutes - during this time the tomatoes evaporates, the sauce thickens and the vegetables soften.
7. Finally add the beans and boil for a few minutes more to heat it up.
User rating
4.8
(4)My rating
Natalia
30 Sep 2024
my fav recipe
Julia
23 Apr 2022
Very tasty and easy to make, love it!
Bremewoord
29 Nov 2020
It's a filling meal for sure, but it's also very bland and for me it doesn't taste very good.
Dawnc
08 Sep 2020
Very tasty & filling ,will definitely make again & might try other flavours in it too.
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