Eggplant Bean Sauce on roasted potatoes

Our family LOVE having roast potatoes for dinner....
And we also love eggplant meals....
And we also love bean sauce!
So this dinner is always a winner.
It's a little bit fiddly with all the different parts but it's not difficult. And it's well worth the effort.

EGGPLANT BEAN SAUCE on ROASTED POTATOES

To serve 4:

Wrap 4 large potatoes in foil & bake in a 200C oven for one hour or until soft in the centre. While the potatoes are cooking prepare the eggplant & bean sauce.
 
Chop:
1 eggplant
1 onion

Put the eggplant and onion in a large frying pan and dry fry til the eggplant is tender.
You can add stock or water to stop the vegetables from sticking if needed.
Cook until the eggplant is soft

In a blender combine: 1 tin borlotti beans, drained
1 roasted red capsicum
1 teaspoon minced garlic
350grams passata
Blend til smooth.
 
Pour the blended bean mix over the cooked eggplant. 
Mix together and warm over medium heat until warmed through. Sprinkle with 1 teaspoon Italian herbs and freshly chopped basil.

Serve over the cooked potatoes.

Want a quick alternative - make the eggplant bean sauce and serve it over brown rice or couscous.


Question of the day:
What is your favourite topping to serve over roasted potatoes?

Borlotti balls

Here's a great alternative to meatballs. I see no reason not to add extra veggies to any meal!!!

In a small bowl mash 1 can drained borlotti beans.
Finely grate in 1 zuchhini and 1 carrot.
Add 2 Tablespoons tomato paste and 1 teaspoon italian herbs.
Mix well.
Roll mixture into balls.
Place on a lined baking sheet and bake in a 180C oven for 20-25 minutes until lightly golden brown.

To make a basic sauce:
Finely chop 1 onion. Place in a sauce pan and add 2 crushed garlic cloves. Lightly dry-fry until you hear the onion sizzle. Add 1 cup passata tomato cooking sauce & 1/4 cup fresh oregano leaves.
Stir until bubbling. Approx 5 mins.

Serve balls and sauce over pasta. 

Shown here with spelt spaghetti.