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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
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.
Add the Gregg’s Rubbed Sweet Basil and Wattie’s Chopped Tomatoes and season to taste with salt and pepper.
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.
Garnish with basil before serving. Delicious served with chargrilled crusty bread.
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.