1596-main

Recipe

Winter Vegetable and Bean Stew

4
Serves
20 MINS
Prep Time
45 MINS
Cook Time
8
Ingredients
Ingredients
Method
  • 175 grams Minicaps® baby capsicums, seeded and thickly sliced lengthways
  • 185 grams 3 Lebanese eggplant, thickly sliced
  • 175 grams packet Tuscan kale (cavolo nero), roughly chopped
  • 1 red onion, halved and sliced
  • 1 fennel bulb, trimmed and thinly sliced
  • 400 grams can diced tomatoes
  • 3 tbsp olive oil
  • 400 grams can borlotti or cannellini beans
  1. Heat 2 tbsp olive oil in a large frying pan over medium heat.
  2. Add the eggplant and fry for about 5 minutes, until softened. Set aside on paper towel.
  3. In the same pan, heat the remaining tbsp oil, then add the onion, fennel and Vine Sweet Minicaps® baby capsicums.
  4. Fry over medium heat for 8-10 minutes.
  5. Return the eggplant to the pan with the tomatoes, beans and 125ml (1/2 cup) water.
  6. Cook, covered for about 15 minutes until all the vegetables are soft.
  7. Season with salt and pepper, stir in the Tuscan kale (cavolo nero) and cook for a further 5 minutes.
  8. Scatter the basil leaves over the top and serve with cheese if liked.