Mediterranean Bean Casserole

Name: Mediterranean Bean Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 2 serving(s)
Ingredients: 60 g onions, diced; 1 small eggplant, diced; 45 g olive oil; 5 g garlic; 420 g beans, mixed and drained; 75 g green beans, diced; 60 g red capsicums, diced; 45 g tomato paste; 270 g tomatoes, diced in juice; 14 g vegetable stock (oxo); 1 cup water; 4 g fresh basil leaves; salt; pepper

Be the first to review this recipe

Recipe by cookingkiwi

this is a recipe that i changed as i did have meat in it, but took meat out as my husband is vegetarian and added veges and more stuff to make it yummy.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 40mins

SERVES: 2

UNITS: US

INGREDIENTS

Nutrition

60

g onions, diced
1

small eggplant, diced
45

g olive oil
5

g garlic
420

g beans, mixed and drained
75

g green beans, diced
60

g red capsicums, diced
45

g tomato paste
270

g tomatoes, diced in juice
14

g vegetable stock (oxo)
1

cup water
4

g fresh basil leaves
salt
pepper

DIRECTIONS

Heat a large saucepan and add oil and add onion and garlic and fry for 3-4 minutes,.
Then add diced Eggplant.
Add the red pepper and tomato paste.
Stir in the tin tomatoes (chopped up), stock and water and basil lastly.
adding Beans (fresh and tinned) salt and pepper.
Transfer into oven dish and cover with tinfoil. Bake for 20 minutes at 150°C.
Nice either served with pasta or couscous, and crusty bread.

Submit a Recipe Correction