Eggplant and bean casserole with basmati rice

This delicious dish is perfect for that cold autumn night when you want something comforting to fill your tummy.

Diced eggplant is mixed with some garlic, onion and tomatoes to create a the base of the casserole. Stir in a dollop of tomato paste to the mix. Add in a tin of kidney beans, some ground coriander and paprika for taste. Allow the mix to simmer for about 15 mins, this brings all the flavours together. Serve with steamed basmati rice, add more chilli flakes or salt for taste.

Simple, healthy and nutritious!

Eggplant bake with basmati rice

I dreamt up this winter warmer recently, drawing inspiration from the classic ratatouille recipe, using eggplant, courgettes and a tomato sauce base - baked and topped with melted cheese.

Mixing garlic and chopped onion with olive oil and stirring until sautéd, I then added four chopped tomatoes and cooked them down until soft and mixed. Then adding tomato paste, and a little sprinkle of sugar - yes, sugar - this cuts the tartness of the tomatoes. 
I layered sliced raw eggplant into an oven proof dish, with steamed sliced courgettes, adding the tomato sauce to each layer. This is great when you add in some fresh basil, adding flavour when served.
I topped the whole lot with lots of grated cheese and allowed to bake for about 20 minutes until the cheese is golden and the contents is bubbling away.

Serve with steamed basmati rice and love. Yummy!