ingredients

2 tbsp. olive oil
1 onion, roughly chopped
2 garlic cloves, roughly chopped
1 red chili, roughly chopped
2 large eggplants, cubed
2 tsp. chopped fresh rosemary
1/2 cup red wine
14 oz. can chopped plum tomatoes
14 oz. can cannelloni beans, drained
Sea salt and ground black pepper
4 baked potatoes

Heat the oil in a pan and cook the onion, garlic and chili for 2 minutes over a moderate heat. Add the eggplant and rosemary and continue to cook for a further 5 minutes until beginning to soften. Pour in the wine and bring to a boil. Add the tomatoes and beans, season to taste, then cover and cook for 25 minutes and stirring from time to time. Divide between hot, buttered baked potatoes and serve straight away.