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Ingredients

• 4 x Black olives in brine, liquid removed and sliced
•     (4 to 5) off the stone
• 2 Tbsp. Liquid removed capers
• 1 Tbsp. Raisins, (1 to 2)
• 2 x Drypack sundried tomatoes, diced
• 3 x Cloves garlic, crushed (3 to 4)
• 4 x Spring onions, trimmed and sliced
• 1 x Good pinches crushed dry chillies, (1 to 2)
• 300 ml Stock, (1/2 pint)
• 150 ml Dry red wine, (1/4 pint)
• 1 x Aubergine, peeled and diced (approximately 350g)
• 3 sm Courgettes, diced
• 2 x 400 g, (14oz) cans whole tomatoes, liquid removed and cut into strips
•     Salt and freshly grnd black pepper
• 1 x 425 g, (15z) can barlotti beans, liquid removed
• 2 Tbsp. Shredded fresh basil leaves, (2 to 3)
• 4 Tbsp. Minced fresh parsley, (4 to 5)

Description

Combine The Olives, Capers, Raisins, Sundried Tomatoes, Garlic, Onions, Chillies, Stock And Wine In A Large Non-reactive Flame Proof Casserole Or Possibly Saucepan. Cover And Bring…

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