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Receta Aubergine Bean Stew With Polenta
by Global Cookbook

Aubergine Bean Stew With Polenta
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Ingredientes

  • 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)

Direcciones

  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. Cover and bring to a boil. Boil for 5-7 min.
  2. Add in the aubergine, courgettes, tomato strips, and season to taste.
  3. Simmer, uncovered for 10-15 min. Stir in beans and the herbs and simmer, stirring occasionally, for 5-10 min more, till the aubergine is tender. (see other recipe for the polenta)