I was raised in some very hot countries, but you know I don’t actually really like heat. In fact, it makes me miserable. I moan to everyone, take loads of cold showers, refuse to walk anywhere and I go on cooking strike. That’s where I have been the last few weeks. However, now it is cooling off a bit and while everyone else on these British isles are lamenting the rain, I am delighted. Now that we are well into August, I am looking ahead excitedly to September and the beginning of autumn and all the delicious hearty foods I will be cooking on cold dark evenings. I’m smiling just thinking about it!
Mama and I made this autumnal favourite on a recently stormy July evening to use up some aubergines we had in and as we hadn’t been to the butcher for a few days.
think of the garlic in this dish as another vegetable instead of a spice or herb. cut them large
Serve with rice and yoghurt and keep warm!
ingredients
1 aubergine, cubed
1 carton cannellini beans
1 tin chopped tomatoes
4 garlic cloves, large chop
1 pint vegetable stock
1 tsp mixed spice
Salt and pepper
Handful Fresh dill, chopped
Extra virgin olive oil
method
Fry the aubergine in the olive oil for 5-8 minutes, then add the garlic, mixed spices, vegetable stock and tinned tomatoes
Bring to the boil and then simmer on a medium heat for 20-30 minutes
Add the cannellini beans and dill and cook for a further 10 minutes until nice and thick
Serve with rice and Greek yoghurt
The Olive Tree Kitchen 