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Mushroom and Flageolet Cassoulet

ingredients

serves 10
50 ml oil
200 g eggplant
500 g mushrooms
500 g flageolet beans
250 g tomato concass©e
150 ml white wine
200 g white breadcrumbs
100 g butter
seasoning

method

1. Heat the oil in a shallow pan, add the peeled and diced eggplant and Sauté until golden brown, then remove and reserve.

2. Add the quartered mushrooms to the pan and Sauté quickly.

3. Mix the eggplant, mushrooms, cooked flageolets and tomato concassée, season and transfer to a shallow dish.

4. Moisten with the wine, sprinkle with the breadcrumbs and melted butter and bake in the oven at 180°C for 35 minutes.

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