Friday - - Good Food -

Prep time 5 mins Cook­ing time 25 mins Serves 4 2 tsp olive oil 3 cour­gettes, ends trimmed, halved length­wise and thinly sliced 3 Le­banese au­bergines, ends trimmed, halved length­wise and thinly sliced 1 red pep­per, halved, de­seeded and finely chopped 1 brown onion, halved and thinly sliced 1 garlic clove, crushed 800g canned chopped toma­toes 2 tbsp tomato purée 1 Heat oil in a large, deep fry­ing pan over medium heat. Add cour­gettes, au­bergines, red pep­per, onion and garlic and cook, stir­ring, for 3 min­utes or un­til onion soft­ens. 2 Re­duce heat to low. Add tomato and tomato purée and cook, un­cov­ered, stir­ring oc­ca­sion­ally, for 15 min­utes or un­til mix­ture thick­ens slightly. 3 Add beans and cook for 5 min­utes or un­til beans are bright green and ten­der crisp. Re­move from heat and stir through the basil.

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