Mediterranean Bean Casserole

• 60 g onions, diced
• 1 small eggplant, diced
• 45 g olive oil
• 5 g garlic
• 420 g beans, mixed and drained
• 75 g green beans, diced
• 60 g red capsicums, diced
• 45 g tomato paste
• 270 g tomatoes, diced in juice
• 14 g vegetable stock (oxo)
• 1 cup water
• 4 g fresh basil leaves
• salt
• pepper

1. Heat a large saucepan and add oil and add onion and garlic and fry for 3-4 minutes,.
2. Then add diced Eggplant.
3. Add the red pepper and tomato paste.
4. Stir in the tin tomatoes (chopped up), stock and water and basil lastly.
5. adding Beans (fresh and tinned) salt and pepper.
6. Transfer into oven dish and cover with tinfoil. Bake for 20 minutes at 150u0b0C.
7. Nice either served with pasta or couscous, and crusty bread.

onions, eggplant, olive oil, garlic, beans, green beans, red capsicums, tomato paste, tomatoes, vegetable stock, water, fresh basil, salt, pepper

Taken from www.food.com/recipe/mediterranean-bean-casserole-459227 (may not work)