Ingredients

The following ingredients have 4 Servings
  • 1.6 lb (760g) canned cannellini beans (, drained*)
  • 1 eggplant/aubergine
  • 1 yellow pepper
  • 1 small red onion
  • 2 tomatoes
  • 2 cloves of garlic (, finely chopped)
  • 1 small bunch basil (, finely chopped)
  • 1 small bunch parsley (, finely chopped)
  • 1/2 tbsp dried oregano
  • zest of half a lemon
  • 1 tbsp olive oil
  • salt and pepper

Instruction

  • Remove the seeds and white from the pepper and finely chop that and the onion and eggplant. Add to a large frying pan with 1 tbsp of olive oil and cook down, stirring occasionally for 10 minutes.
  • Meanwhile, remove the seeds from the tomatoes and finely chop. Add to the pan with the finely chopped garlic and oregano, stir. Fry for another 5 minutes.
  • Add the cannellini beans and remove from the heat. Add the lemon zest, parsley, basil and a good pinch of salt and pepper, Stir to combine. Serve with some char-grilled crusty bread.