A hearty Sicilian veggie stew with aubergines, tomatoes, queen butter beans and tangy olives and capers.
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Serves
2
Aubergine
White Onion
Celery Stalk
Vine Tomato
Pitted Green Olive
Capers
Apple Cider Vinegar
Light Brown Sugar
Fresh Basil
Cooked Drained Queen Butter Beans
Extra Virgin Olive Oil
Toasted Sourdough
Serves
2
Aubergine
White Onion
Celery Stalk
Vine Tomato
Pitted Green Olive
Capers
Apple Cider Vinegar
Light Brown Sugar
Fresh Basil
Cooked Drained Queen Butter Beans
Extra Virgin Olive Oil
Toasted Sourdough
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Step 1.
Finely chop the onion, celery and tomatoes. Rinse the capers. Drizzle the diced aubergine with olive oil and season with salt and pepper. Cook in the air fryer on roast function at 190°C for 15 mins or until tender and slightly browned.
Step 2.
Heat a splash of olive oil in a medium pan over a medium heat. Add the onion and celery and fry gently for 5 mins, stirring often.
Step 3.
Add the diced tomatoes, olives and capers to the pan. Simmer over a medium heat for 15 mins, stirring occasionally. Add a splash of water if it’s too dry.
Step 4.
In a small bowl, combine the vinegar and sugar and add it to the pan. Season and add more vinegar or sugar depending on how acidic or sweet you like it.
Step 5.
When the aubergines are finished roasting in the air fryer, add them to the pan along with the butter beans, and tear in the fresh basil leaves. Stir to combine and leave for five mins to heat through. Remove from the heat and leave to sit for another 5 mins.
Step 6.
Divide between bowls and serve with toasted sourdough, if you like.
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Notes (1)
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Kathryn J.
a year ago
Delicious and the leftovers tasted even better the next day!
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