Silky summer vegetables, hearty beans, olive-oil rich

$2.35/serving$2.52at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• eggplant1 ea
• zucchini2 ea
• bell pepper1 ea
• roma tomato5 ea
• yellow onion1 ea
• garlic4 cloves
• navy beans (1 can (540 ml))350 g
• olive oil4 tbsp
• thyme leaves1 tsp
• basil (optional)a handful
• baguette1 ea

Method

1Prep everything

• •Cut the eggplant and zucchini into 3/4 inch cubes.
• •Cut the pepper into 3/4 inch pieces.
• •Chop the tomatoes into rough 3/4 inch chunks, saving the juices.
• •Dice the onion.
• •Slice the garlic thin.
• •Rinse and drain the white beans.

2Brown in batches

• •Heat 2 tbsp of the olive oil in your widest pot over medium-high heat.
• •Brown the eggplant 5 to 6 minutes until golden, then remove.
• •Add 1 tbsp more of the oil and brown the zucchini and pepper 4 to 5 minutes, then remove.

3The base

• •Lower to medium heat and add the last tbsp of olive oil.
• •Soften the onion 4 minutes.
• •Add the garlic and thyme for 1 minute until fragrant.
• •Add the tomatoes with a big pinch of salt and cook 5 minutes until they slump into a sauce.

4Stew gently

• •Return the browned eggplant, zucchini and pepper with the white beans and a splash of water.
• •Simmer, partly covered, 15 minutes, stirring gently once or twice, until everything is silky but still holds its shape.
• •Season boldly with salt and pepper.

5Rest & plate

• •Take the pot off the heat and let it rest for 5 minutes.
• •Tear the basil over the top, if desired.
• •Serve in wide bowls with crusty baguette for mopping.