Bean stew with eggplant and olives

Name: bean stew with eggplant and olives
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 Red onion; 2 eggplant; 2 el traditional olive oil; 3 tomato; 50 g Parmigiano Reggiano; 740 g bean mix capuchins, brown and white beans; 100 g garlic olives without pit; 2 el capers

Stew with onions, aubergines, tomatoes, parmesan cheese, bean mix, olives and capers

Ingredients

Directions

Cut the onions into half rings and the aubergine into cubes of 1 x 1 cm (brunoise).
Heat a frying pan with the oil and fry the onion and aubergine for 3 minutes on medium heat. In the meantime, cut the tomatoes into cubes and add.
Put the lid on the pan and let it simmer for 10 minutes on low heat. Stir occasionally. Meanwhile, grate the Parmesan cheese.
Meanwhile, put the bean mix in a colander and rinse under cold running water.
Add the beans to the aubergine tomato mixture for the last 2 minutes and warm through.
Remove from the heat and stir in the olives and capers. Divide over 4 plates and garnish with the Parmesan cheese.