RECIPES

Fresh Tomato and White Bean Summer Stew With Fried Aubergine

Serves: 4
Takes: 25 mins

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When To Eat

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Ingredients

Name Amount
Tomato 750 g
Bread 100 g
Onion 2 Onion
Garlic 2 Clove
Runner Beans 200 g
Cooked White Beans 400 g
Dried Oregano 2 Teaspoon
Thyme 10 g
Red Pepper Flakes 2 Teaspoon
Aubergine 2 Aubergine
Olive Oil 4 Tablespoon

This meal is around 85.56% less polluting than the average UK meal.

  • Eating this recipe will save around 2.51 KG CO2e per person.
  • That's equivalent to the emissions produced driving 20.77 KM in a modern car.

Method

  1. Loosely chop the tomatoes, removing the white pith from the centre of the tomato. Place the tomato into a blender and whiz until smooth. Finely dice the garlic and onion. Heat half the olive oil in a deep saucepan over a medium heat. Toss in the garlic and onion and fry for about 3 - 4 minutes until the onion has softened. De-stalk chop the thyme, add alongside the oregano and red pepper flakes to the pan and fry with the onion for a minute more.
  2. Pour the tomatoes into the pan, bring to the boil, reduce the heat, cover and simmer for 5 minutes. Add the white beans to the pan and cook for a further 10 minutes.
  3. Whilst the stew is cooking, chops the aubergine into 1 cm pieces. Heat the remaining olive oil in a wide frying pan over a high heat and fry the aubergine for 5 minutes or until the exterior has taken some colour and the pieces have softened.
  4. Uncover the stew. Chop the green beans into small pieces, about half a cm in length. and toss into the mixture. Season the broth and remove from the heat. Allow the pan to sit for a couple of minutes. Tear the bread into small pieces (if it isn't suitably stale you can place into a hot oven for a few minutes to dry out) and then tip into the soup along with 100 ml of boiling water. Mix the pieces into the stew with a wooden spoon, allowing the bread to soak up the sauce. If the stew becomes too thick, you can add a little more boiling water to thin.
  5. Serve the soup in bowls with a good helping of the aubergine arranged on top.
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