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| Homemade version of Provence stew |
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| Homemade version of Provence stew |
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Ingredients
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1/2 box Del Monte Baked Beans 190g
1 Italian green zucchini
1 Italian yellow zucchini
1 eggplant
1/2 onion (diced)
Some parsley, black pepper and olive oil
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Steps
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Wash and cut all the zucchini and eggplants into slices, each slice should be about 2-3mm. |
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Fry the onion until it becomes soft, add in baked beans, parsley and black pepper. Cover the pot and stew over low heat until thickened, then set aside. |
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Pour the baked beans sauce into a baking tray and spread evenly, then arrange all the green zucchini, yellow zucchini and eggplant piece by piece in a circle, lastly brush a layer of olive oil on top. |
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Bake in a preheated oven at 150°C for 30 minutes, and serve. |
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Nutrition
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~When purchasing zucchini and eggplants, choose ones of similar size and diameter. The dish will be neater when assembled.
~Using a variety of vegetables make the dish colorful and attractive. Besides, it provides more phytochemicals, vitamins, minerals and dietary fiber which are all good antioxidant to our body. |
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