Big Beans & Beitinjan

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

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