Italian

Braised eggplant, tomato and beans

Name: Braised eggplant, tomato and beans recipe
Yield: 4
Cuisine: /italian
Ingredients: 125ml olive oil; 2 eggplants, chopped into 3cm pieces; 3 garlic cloves, crushed; 1 onion, chopped; 3 tsp thyme, finely chopped; Pinch chilli flakes; 2 x 400g cans chopped tomatoes; 400g can cannellini beans, drained, rinsed; 1/2 preserved lemon, zest & flesh finely chopped (or finely grated zest and juice of 1 lemon); 12 rainbow chard (substitute silverbeet), stems attached; 300g couscous; Greek yoghurt, to serve; Mint leaves, to serve

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by Silvia Colloca

Cook and author

Sep 05, 2020

This vegetarian Italian recipe makes for a divine family dinner, packed to the brim with flavour and nutrition.

1/2 cup (125ml) extra virgin olive oil, plus extra 2 tbs
2 eggplants, chopped into 3cm pieces
3 garlic cloves, crushed
1 onion, chopped
3 tsp thyme, finely chopped
Pinch chilli flakes
2 x 400g cans chopped tomatoes
400g can cannellini beans, drained, rinsed
1/2 preserved lemon, zest & flesh finely chopped (or finely grated zest and juice of 1 lemon)
12 rainbow chard (substitute silverbeet), stems attached
1 1/2 cups (300g) wholemeal couscous, cooked to packet instructions
Greek yoghurt, to serve
Mint leaves, to serve

Method

1.

Heat 1/4 cup (60ml) oil in a large wide frypan over high heat. Add half the eggplant and cook, stirring regularly, for 7 minutes until lightly golden and soft. Add 1 garlic clove, season and cook for a further 2 minutes or until fragrant. Using a slotted spoon transfer to a bowl and set aside. Repeat with remaining oil and eggplant.
2.

Reduce heat to medium, and in the same pan, add extra 2 tbs oil. Add onion and cook, stirring regularly, for 7 minutes or until soft. Add thyme, chilli flakes and remaining garlic clove, and cook for a further 1 minute or until fragrant. Add cooked eggplant, tomato, beans, lemon and 1 1/2 cups (375ml) water. Season and stir to combine. Bring to the boil, turn down to a simmer, and cook for 12-15 minutes until the sauce has thickened slightly.
3.

Bring a saucepan of salted water to the boil and blanch rainbow chard for 3 minutes or until tender, then drain.
4.

Divide couscous among serving bowls and spoon over eggplant mixture. Top with chard and mint, and serve with yoghurt alongside.