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Recipe Name: Aubergine Bean Stew With Polenta Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
4 Black olives in brine
drained and sliced
4 to 5
off the stone
2 Tablespoon(s) Drained capers
1 Tablespoon(s) Raisins, 1 to 2
2 Drypack sundried tomatoes
diced
3 Cloves garlic, crushed 3 to
4
4 Spring Onions, trimmed and
sliced
1 Good pinches crushed dried
chillies 1 to 2
300 Stock, 1/2 pint
150 Dry red wine, 1/4 pint
1 Aubergine, peeled and diced
approximately
350g
3 Courgettes, diced
2 400 g, 14oz cans whole
tomatoes drained
and cut into strips
Salt and freshly ground
Black pepper
1 425 g, 15oz can barlotti
beans drained
2 Tablespoon(s) Shredded fresh basil leaves
2 to 3
4 Tablespoon(s) Chopped fresh parsley, 4 to
5
Directions:
Combine the olives, capers, raisins, sundried tomatoes, garlic,
onions, chillies, stock and wine in a large non-reactive flame proof
casserole or saucepan. Cover and bring to a boil. Boil for 5-7
minutes. Add the aubergine, courgettes, tomato strips, and season to
taste. Simmer, uncovered for 10-15 minutes. Stir in beans and the
herbs and simmer, stirring occasionally, for 5-10 minutes more, until
the aubergine is tender. (see other recipe for the polenta) Converted
by MC_Buster. Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 513
Calories From Fat: 25
Total Fat: 3g
Cholesterol: 0mg
Sodium: 2554.8mg
Potassium: 2515mg
Carbohydrates: 101.9g
Fiber: 33.6g
Sugar: 25.4g
Protein: 30.7g


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