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Marisadawn
Bean stew with eggplant and olives
Stew with onions, aubergines, tomatoes, parmesan cheese, bean mix, olives and capers
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Ingredients
Directions
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Cut the onions into half rings and the aubergine into cubes of 1 x 1 cm (brunoise).
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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.
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Put the lid on the pan and let it simmer for 10 minutes on low heat. Stir occasionally. Meanwhile, grate the Parmesan cheese.
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Meanwhile, put the bean mix in a colander and rinse under cold running water.
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Add the beans to the aubergine tomato mixture for the last 2 minutes and warm through.
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Remove from the heat and stir in the olives and capers. Divide over 4 plates and garnish with the Parmesan cheese.
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Nutrition
380Calories
Sodium0% DV1.225mg
Fat25% DV16g
Protein40% DV20g
Carbs9% DV28g
Fiber84% DV21g
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