Ingredients:
2 tbsp olive oil
4 aubergines, roughly chopped
1 tsp dried oregano
1 red onion, finely sliced
2 garlic cloves, finely sliced
½ x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
3 tbsp raisins, rinsed and drained
60g pitted green olives, ½ chopped and ½ left whole
3 tbsp balsamic vinegar, plus extra to taste
6 vine tomatoes, roughly chopped
400g can cannellini beans, drained and rinsed
30g pine nuts, lightly toasted
Method:
Step 1:
Heat the olive oil over a high heat in a large pan. Add the aubergine with the oregano and a pinch of salt. Cook for 5–6 minutes, stirring occasionally, until golden.
Step 2:
Lower the heat and add the onion. Cook for a few minutes, until starting to soften, then add the garlic and parsley stalks and cook for 1 minute. Add the raisins, olives and vinegar. Cook for a couple of minutes, until the vinegar has evaporated, then add the tomatoes and cannellini beans. Simmer, stirring occasionally, for about 15 minutes, or until all the vegetables are tender.
Step 3:
Season and add more vinegar to taste. You can enjoy this straight away, or let it sit a while to allow the flavours to develop before serving at room temperature. Drizzle with a little extra virgin olive oil, if liked, and scatter over the pine nuts and chopped parsley leaves.
