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Ingredients
- 2 shallots
- 2 tbsp olive oil
- 1 big eggplant
- 1 big bell pepper
- 1 14,5 oz can petite diced tomatoes
- 1/2 cup cooked white beans
- 1/4 cup chopped fresh basil
- Salt and pepper
To serve:
- Couscous or rice
- Fresh basil
- Chopped almonds
Instructions
- Chop the shallots. Cut the aubergines and red bell peppers into cubes.
- In a large pot, preferably cast iron, pour olive oil and heat over medium heat.Sauté the shallots for 2 minutes and then add the eggplant and pepper. Sauté for 5 minutes. Pour in the diced tomatoes and white beans, add 1/3 cup of water. Stir and cover. Cook for 20 minutes. Finally, add the basil, salt, pepper and stir. Cook for another 10 minutes. When eggplant is coked, it is ready!
- Serve with cooked couscous and some chopped almond on the top.