Mains

Winter Vegetable and Bean Stew

To make this stew even more substantial simply add sliced chicken or pork when adding the tomatoes and beans.

Serves 4.
Prep Time: 20 minutes.
Cooking Time: 45 minutes.

Ingredients

• 175g packet Vine Sweet Minicaps® baby capsicums, seeded and thickly sliced lengthways
• 185g (3) Lebanese eggplant, thickly sliced
• 175g packet Tuscan cabbage (cavolo nero), roughly chopped
• 1 red onion, halved and sliced
• 1 fennel bulb, trimmed and thinly sliced
• 400g can diced tomatoes
• 3 tbsp olive oil
• 400g can borlotti or cannellini beans
• Grated cheddar or gruyere cheese, to serve (optional)

Cooking Instructions

• Heat 2 tbsp olive oil in a large frying pan over medium heat.
• Add the eggplant and fry for about 5 minutes, until softened. Set aside on paper towel.
• In the same pan, heat the remaining tbsp oil, then add the onion, fennel and Vine Sweet Minicaps® baby capsicums.
• Fry over medium heat for 8-10 minutes.
• Return the eggplant to the pan with the tomatoes, beans and 125ml (1/2 cup) water.
• Cook, covered for about 15 minutes until all the vegetables are soft.
• Season with salt and pepper, stir in the Tuscan cabbage (cavolo nero) and cook for a further 5 minutes.
• Scatter the basil leaves over the top and serve with cheese if liked.