2 tbsp oil
250 g aubergine
447 g can baked beans
1 tbsp hot pepper sauce
227 g frozen sliced green beans
425 g can butter beans
250 g tomatoes, thinly sliced
1/4 tsp dried thyme
2 tbsp chopped parsley
salt and freshly ground black pepper
50 g Cheddar cheese, optional
250 g aubergine
447 g can baked beans
1 tbsp hot pepper sauce
227 g frozen sliced green beans
425 g can butter beans
250 g tomatoes, thinly sliced
1/4 tsp dried thyme
2 tbsp chopped parsley
salt and freshly ground black pepper
50 g Cheddar cheese, optional
method
1. Heat the oil in a 1.5 litre flameproof casserole.
2. Cut the aubergine into 1 cm cubes and fry for 6 to 8 minutes; remove.
3. Pour the baked beans and pepper sauce into the casserole, off the heat. Cover with the green beans, then the drained butter beans and spread the aubergine evenly on top.
4. Arrange the tomato in circles from the centre, leaving a border.
5. Sprinkle with the thyme, parsley, and salt and pepper to taste.
6. Slice the cheese very thinly, then cut into triangles. Arrange on top, overlapping the tomato.
7. Cook in a preheated moderately hot oven, 200°C, 400°F, Gas Mark 6, for 30 minutes.
8. Serve hot.
2. Cut the aubergine into 1 cm cubes and fry for 6 to 8 minutes; remove.
3. Pour the baked beans and pepper sauce into the casserole, off the heat. Cover with the green beans, then the drained butter beans and spread the aubergine evenly on top.
4. Arrange the tomato in circles from the centre, leaving a border.
5. Sprinkle with the thyme, parsley, and salt and pepper to taste.
6. Slice the cheese very thinly, then cut into triangles. Arrange on top, overlapping the tomato.
7. Cook in a preheated moderately hot oven, 200°C, 400°F, Gas Mark 6, for 30 minutes.
8. Serve hot.
serving amount
serves: 4
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