Bacon and Eggplant Cassoulet
- 2 eggplants, cut into 2cm chunks
- 2 red capsicums, cut into 2cm chunks
- 100ml olive oil
- 200g bacon, chopped
- 1 sliced onion
- 3 crushed garlic cloves
- 400g cherry tomatoes
- 700g butter beans from a tin, drained
- 500ml chicken stock
- 3 rosemary sprigs
- Handful of basil leaves
- Preheat the oven to 220C. Spread the eggplant and capsicums on a roasting tray, drizzle with 5 tbsp of oil and some seasoning, then roast for 40 mins, turning occasionally. Meanwhile, fry the chopped bacon in 2 tbsp of oil until crisp and golden, then remove and set aside.
- Toss the onion into the pan with the bacon fat for 8 mins, then stir in the garlic and fry for 2 mins more. Stir in the beans, tomatoes, rosemary and stock, bring to a simmer, then add the roasted vegetable from the tin to the pan and simmer for about 20 mins to thicken. Scatter with basil and serve with crusty bread - delicious!
1 hr
4 serving