Have you visited Sainsbury Food Rescue? You just input the ingredients you want to work with and they suggest a whole lotta recipes for you! So helpful when it's 4 o'clock and you don't feel inspired to cook dinner or need ideas for a sweet treat that you don't have to shop for. So I typed in eggplant and this hearty stew looked just what I felt like. I served it with rice too.
1 eggplant cut into chunks
2 red onions cut into wedges
2 peppers cut into chunks
olive oil
2 courgettes cut into chunks
3 cloves garlic chopped into chunks
250ml white wine
can chopped tomatoes
2 Tbs tomato puree
2 cans cannellini beans, drained (I used chickpeas)
bunch of parsley, chopped
1 baguette cut into slices and spread with garlic butter
Preheat oven to 200C. Heat oil in a large ovenproof casserole dish, add the eggplant and stir fry for 5 min until nicely charred. Remove from heat and set aside.
Heat more oil in the pan and stir fry the onions and peppers for 5 min until softened. Reduce the heat and add the garlic, courgettes and cook for 2-3 min. Add wine, tomatoes, puree, about 150ml water, eggplant and bring to the boil then simmer for 15 min. Stir in the cannellini beans and parsley and season to taste.
Place the baguette slices on top of the casserole, butter side up. Bake for 20 min until golden.