Tomato & rosemary white bean stew with focaccia
A ten-minute stew of white beans in garlicky rosemary tomatoes with torn focaccia.
Aubergine caponata on ricotta toasts
Sweet-sour Sicilian caponata spooned warm over ricotta toasts.
Ingredients
Servings 4
Quantities scaled from the original (4 servings).
Tick ingredients off as you gather them.
Method
- Step 1
Fry the aubergine in 3 tbsp oil until golden; remove.
- Step 2
Soften onion and celery in the rest; add garlic.
- Step 3
Add tomatoes, capers, olives, vinegar and sugar; simmer 10 minutes.
- Step 4
Return the aubergine; simmer 10 more. Rest off the heat.
- Step 5
Spread ricotta on toasts, spoon over caponata, finish with pine nuts and basil.
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Nutrition per serving
| Calories | 420 kcal |
|---|---|
| Protein | 14g |
| Carbohydrates | 42g |
| – of which sugars | 13g |
| Fibre | 9g |
| Fat | 22g |
| – of which saturates | 5g |
| – of which omega-3 | 0.3g |
| Calcium | 190mg |
| Iron | 2.4mg |
| Salt | 1g |
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