White Beans with peppers and aubergines



  • 300ml. extra virgin olive oil

  • one  vegetable stock pot

  • 2 tablespoons finely chopped parsley

  • 500gr. aubergines *

  • a can of chopped tomatos

  • 2 chopped leaks

  • 3 chopped onions

  • 350gr. dried white beans, soaked in water overnight

  • 5 sweet peppers (red, orange, yellow)

  • A small,chopped fennel

  • Salt and pepper




  • Place the beans and the stock pot in a saucepan, cover with water and boil for approximately 60’. When ready, drain the beans and set 200ml of the broath aside.

  • Slice the peppers and the aubergines. In a saucepan heat the olive oil and sautè peppers, aubergines, onions, leaks and fennel.

  • When the vegetables turn soft, place them in a pyrex roaster. Cover them with the beans, mixed with the tomato, parsley, salt and pepper. Add the 200ml broath and bake for 30’ in preheated oven, at 220 Celsius(428 Fahrenheit).


 *To avoid discolouration, cut just before cooking. In the past, recipes called for aubergines to be sliced and salted before cooking to reduce their bitterness. As modern varieties are much less bitter that's no longer necessary, unless you're planning to fry them; aubergines soak up oil like a sponge and salting helps reduce that.