Ingredients

• ½ cup white beans soaked overnight
• 2 large onions, chopped
• 3 cloves of garlic, crushed
• 1 lb eggplant, cut into ½ inch cubes
• 2 lb peppers, cut into strips
• 1 lb fresh ripe tomatoes
• ¼ cup of olive oil
• salt
• 1 bay leaf
• 1 sprig of rosemary

Preparation

1. Drain water from beans and place in a large saucepan - simmer with 3 cups of water for 1 hour and drain.
2. In another large saucepan fry onions and garlic in oil for 3 minutes or until slightly golden - add eggplant and cover with lid.
3. Cook for ½ hour or until soft, stirring often. Add peppers and cook until soft for 15 minutes (with lid on).
4. In between boil water and pour over tomatoes; keep in the water for 1 minute - remove tomatoes from hot water and peel the skin.
5. Chop peeled tomatoes and add to the eggplant and pepper mixture.
6. Add salt, bay leaf, rosemary and cooked white beans - let the mixture simmer gently stirring often.
7. Cook until the tomato juice evaporates – approximately ½ hour - when cooked, remove bay leaf.