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Eggplant & White Bean Casserollin


Plenty for two, a ready to to serve eggplant bake with heirloom tomato sauce, cavalo nero & white beans sweetened with currants, toasted pine nuts & almonds, extra virgin olive oil and a pinch of chilli.
Heat in the oven 30 minutes with the lid on. Gorgeous as it is, or add a side of rice, pasta or potato.

Out of stock


What do you need this weekend? A big bowl of yum!
I’ve got heirloom tomatoes in a rich sauce with onions & garlic and extra virgin olive oil.
Added baby cavalo nero leaves (a vitamin rich cute version of cabbage) layered with roasted eggplant and a white bean compote with currants, toasted pine nuts & almonds and a pinch of chilli.
Its vegan, gluten free, hearty, and lip smackingly delish!


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