Aubergine Bean Stew With Polenta Recipe

• 4 x Black olives in brine, liquid removed and sliced (4 to 5) off the stone
• 2 Tbsp. Liquid removed capers
• 1 Tbsp. Raisins, (1 to 2)
• 2 x Drypack sundried tomatoes, diced
• 3 x Cloves garlic, crushed (3 to 4)
• 4 x Spring onions, trimmed and sliced
• 1 x Good pinches crushed dry chillies, (1 to 2)
• 300 ml Stock, (1/2 pint)
• 150 ml Dry red wine, (1/4 pint)
• 1 x Aubergine, peeled and diced (approximately 350g)
• 3 sm Courgettes, diced
• 2 x 400 g, (14oz) cans whole tomatoes, liquid removed and cut into strips Salt and freshly grnd black pepper
• 1 x 425 g, (15z) can barlotti beans, liquid removed
• 2 Tbsp. Shredded fresh basil leaves, (2 to 3)
• 4 Tbsp. Minced fresh parsley, (4 to 5)

1. Combine the olives, capers, raisins, sundried tomatoes, garlic, onions, chillies, stock and wine in a large non-reactive flame proof casserole or possibly saucepan.
2. Cover and bring to a boil.
3. Boil for 5-7 min.
4. Add in the aubergine, courgettes, tomato strips, and season to taste.
5. Simmer, uncovered for 10-15 min.
6. Stir in beans and the herbs and simmer, stirring occasionally, for 5-10 min more, till the aubergine is tender.
7. (see other recipe for the polenta)

black olives, liquid removed capers, raisins, drypack sundried tomatoes, garlic, spring onions, chillies, stock, red wine, aubergine, barlotti beans, fresh basil, fresh parsley

Taken from cookeatshare.com/recipes/aubergine-bean-stew-with-polenta-71412 (may not work)