Bean and vegetable casserole

YOU
4 servings Prep: 10 mins, Cooking: 20 mins
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A lovely warming vegetarian dish.

By Food24 November 03 2009
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Ingredients (12)

1.00 aubergine — large
fresh chillies — 573
2.00 onion — finely chopped
2.00 garlic — cloves, crushed
410.00 g red kidney beans
410.00 g butter beans
2.00 tomatoes — peeled and finely chopped
30.00 ml tomato purée
15.00 ml fresh basil — finely chopped
15.00 ml fresh oregano — finely chopped
salt
black pepper — freshly ground
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Method:

Cut the brinjal into rough blocks (about the size of your thumbnail).

Fry in oil until brown and starting to soften.

Heat a little oil in the same pan and sauté the onion and garlic until tender.

Add the 2 cans of beans, fresh tomatoes and the puree.

Reduce the heat and simmer for a few minutes. Add the remaining ingredients and the brinjals.

Simmer for another 5 minutes or until heated through.

Season to taste with salt and pepper.

Serve with baby potatoes tossed in butter, rice or salad.



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