Cannellini beans with sausage

Name: cannellini beans with sausage
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 500 g fresh sausage; 4 el rapeseed oil; 3 eggplant; 3 broken sprig of rosemary; 2 tl ground cumin; 2 tl mild paprika; 800 g cannellini canned beans can of 400 g; 720 ml sieved tomatoes passata di pomodoro, bottle of 720 ml; 100 ml Red wine

Seasoned stew from the oven with cannellini beans and sausage.

Ingredients

500 g fresh sausage
4 el rapeseed oil
3 eggplant
3 broken sprig of rosemary
2 tl ground cumin

2 tl mild paprika
800 g cannellini canned beans can of 400 g
720 ml sieved tomatoes passata di pomodoro, bottle of 720 ml
100 ml Red wine

Kitchen Stuff

1 oven-proof frying pan

Directions

Preheat the oven to 180 ° C.
Divide the sausage into 10 pieces and squeeze the sides a little. Heat the oil in the pan and fry the sausage around 5 min.
Meanwhile cut the aubergines into cubes of 2 x 2 cm (brunoise). Ris the needles of the sprigs of rosemary and cut finely.
Remove the sausage from the pan. Fry the remainder of the oil, eggplant, rosemary, cumin and paprika for 5 minutes in the remaining shortening.
Add the wine, passata and beans. Spoon and put the sausage on it.
Put the lid on the pan and bake for approx. 30 minutes in the middle of the oven. Turn the sausage halfway.