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Makes 4-6
Prep Time 20 minutes
Cook Time 35 minutes
Easy
Ingredients
2 Tbsp olive oil
1 red onion, sliced
2 cloves garlic, crushed
1 medium eggplant, cut into 2 cm chunks
1 red capsicum, cut into chunks
2 courgettes, cut into chunks
1 tsp Gregg's Rubbed Sweet Basil
400 g can Wattie's Chopped Tomatoes in Puree
420 g can Wattie's Baked Beans
2 Tbsp fresh basil leaves
NUTRITION INFORMATION: Average Quantity per Serving |
|---|
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
INGREDIENTS
Made with
Method
Step 1
Heat the olive oil in a large frying pan with a lid over medium heat. Add the onion and garlic and cook for 3 to 4 minutes until softened. Add the eggplant, red capsicum and courgettes and cook for 5 minutes, stirring. Step 2
Add the Gregg's Rubbed Sweet Basil and Wattie's Chopped Tomatoes and season to taste with salt and pepper. Step 3
Bring to the boil, cover then simmer for 20 minutes until vegetables are tender. Add a little water to the pan if the mixture's too thick. Stir in the Wattie's Baked Beans. Bring to the boil then simmer for a further 1-2 minutes until beans have warmed through. Step 4
Garnish with basil before serving. Delicious served with chargrilled crusty bread. Tips
Serve warm or at room temperature.
Delicious as a filling for baked stuffed potatoes.
Swap It Out
For a hint of spice, replace Wattie's Baked Beans with Wattie-s Chilli Beans.
What do I need?
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1
2 Tbsp olive oil
2
1 red onion, sliced
3
2 cloves garlic, crushed
4
1 medium eggplant, cut into 2 cm chunks
5
1 red capsicum, cut into chunks
6
2 courgettes, cut into chunks
7
1 tsp Gregg's Rubbed Sweet Basil
8
400 g can Wattie's Chopped Tomatoes in Puree
9
420 g can Wattie's Baked Beans
10
2 Tbsp fresh basil leaves
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