WHAT?
2-3 medium aubergines
2 tablespoons extra virgin olive oil
1 onion, 2-3 cloves of garlic, chilli
3 tablespoons red wine vinegar
1 teaspoon tomato paste
750ml. Vegetable stock
100g. Black eyed beans
Bunch of parsley, mint, fennel
A few fennel seeds
Salt, pepper, oregano
Feta to serve
HOW TO?
1️⃣In a pan at medium heat in the olive oil, sauté the fennel seeds, onion, garlic, chilli and tomato paste for two minutes. Add the vinegar and let it for one minute to get all the aromas out.
2️⃣In an oven tray, score the aubergines, add the sauce, vegetable stock, beans and chop parsley, mint and fennel.
3️⃣Cover with foil and in the oven for 2 ½ hours.
4️⃣Serve with feta, extra fennel and some olive oil.
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