Eggplant casserole
Source of Recipe
made it up
Recipe Introduction
I only used 1/2 an eggplant because my son interrupted me and I didn't see the other half. I was going to use a whole one so you could if you wanted to.
List of Ingredients
- 1 onion, roughly chopped
- 1 capsicum, roughly chopped
- 2-3 cloves garlic, finely chopped.
- 1/2 eggplant (a very large one) roughly chopped
- Quite a lot of olive oil
- 1/2 cup red wine (optional)
- salt
- paprika
- 2 bay leaves
- 1/2 bottle tomato passata
- sprinkle of cinnamon (optional)
- water as needed
- About 1 cup broadbeans (or however many you have)
Instructions
- Heat oil and saute onion 1 minute. Add capsicum and stir for 2 more minutes. Add garlic for about 30 seconds.
- Add eggplant, salt and paprika. Use more oil if you like. Stir well. When good and hot pour in the wine (or some water).
- Add bay leaves and leave on high for 2 minutes or so until wine largely boils off. Add passata and cinnamon adding water if needed so all veg covered.
- Put a lid on it and simmer 10 minutes (can go longer if you like). Add broadbeans and cook a further 5 minutes.
Final Comments
I had this with rice but I think it would be nicer with mashed potato, especially a mash with some sweet potato in the mix. It's also good just in a bowl sprinkled with lots of parsley and served with a slice of (gluten free) bread.
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