Homemade version of Provence stew
Homemade version of Provence stew
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
Wash and cut all the zucchini and eggplants into slices, each slice should be about 2-3mm.
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.
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.
Bake in a preheated oven at 150°C for 30 minutes, and serve.
~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.