Eggplant
Chili
Jackets
-
serves
4
Preparation
-
15
minutes,
Cooking
time
-
25
minutes
2
tbsp
olive
oil
1
onion,
roughly
chopped
2
garlic
cloves,
roughly
chopped
1
red
chili,
roughly
chopped
2
large
eggplants,
cubed
2
tsp
chopped
fresh
rosemary
1/2
cup
red
wine
14
oz
can
chopped
plum
tomatoes
14
oz
can
cannellini
beans,
drained
sea
salt
and
ground
black
pepper
4
baked
potatoes
Heat
the
oil
in
a
pan
and
cook
the
onion,
garlic,
and
chili
for
2
minutes
over
a
moderate
heat.
Add
the
eggplant
and
rosemary
and
continue
to
cook
for
a
further
5
minutes
until
beginning
to
soften.
Pour
in
the
wine
and
bring
to
a
boil.
Add
the
tomatoes
and
beans,
season
to
taste,
then
cover
and
cook
for
25
minutes
and
stirring
from
time
to
time.
Divide
between
hot,
buttered
baked
potatoes
and
serve
straight
away.
Submitted By (Miki)
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