Italian Vegetable Dishes Recipes - Aubergine and Haricot Beans (Melanzane con Fagioli e Formaggio) Recipe

• 100 g/4 oz/2/3 cup dried haricot (navy) beans, soaked overnight

• 2 aubergines (eggplants)

• 5 ml/1 tsp salt

• 45 ml/3 tbsp olive oil

• 100 g/4 oz Mozzarella cheese, grated

• 30 ml/2 tbsp chopped fresh basil

• 45 ml/3 tbsp passata (sieved tomatoes)

• 30 ml/2 tbsp Parmesan cheese, grated

• 2.5 ml/1 tsp cayenne

Method:

1. Soak the haricot beans overnight. Next day boil rapidly in plenty of water for 10 minutes then simmer until soft. Drain.

2. Cut the aubergines crossways into 1 cm/1/2 in thick slices. Place on a flat dish and sprinkle with salt.

3. Allow the aubergines to stand for 30 minutes. Wash, drain and dry thoroughly on kitchen paper.

4. Heat the oil in a frying pan (skillet) and fry (sauté) a few slices at a time until golden brown on either side. Cover the base of an ovenproof dish with the aubergine slices.

5. Add a layer of the drained haricot beans and cover with a layer of Mozzarella cheese, basil and then passata.

6. Repeat the layers finishing with a layer of cheese. Sprinkle over the Parmesan cheese and dust with the cayenne.

7. Bake in a preheated oven at 180°C/350°F/gas mark 4 for 20 minutes.