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Bean stew with eggplant and olives
 
 
4 ServingsPTM15 min

Bean stew with eggplant and olives


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

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Directions

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


Nutrition

380Calories
Sodium0% DV1.225mg
Fat25% DV16g
Protein40% DV20g
Carbs9% DV28g
Fiber84% DV21g

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