Mediterranean Bean Casserole

Name: Mediterranean Bean Casserole
Ingredients: 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

14 ingredients

7 steps

Ingredients

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

Directions

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 150°C.
7

Nice either served with pasta or couscous, and crusty bread.