Spiced tomato sauce with white beans and cottage cheese
Recipe for a rich, spiced tomato sauce with aubergine and white beans - served with cottage cheese and crusty bread.
Ingredients
- 1 large aubergine, diced
- 1 onion, roughly chopped
- 4 cloves garlic, finely chopped
- 2 tsp paprika
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1/2 tsp chilli powder
- 4 tbsp tomato purée
- 2 tins chopped tomatoes or polpa (finely chopped tomatoes)
- 1 tin white beans, drained
- 1 handful parsley, chopped
- Olive oil
- Salt and freshly ground pepper
To serve
- 200 g cottage cheese
- Toasted bread and chopped parsley
Method
- Heat a good glug of oil in a frying pan and fry the aubergine for about 5 minutes. Season with salt and freshly ground pepper.
- Add the onion and garlic and fry until the onion is translucent.
- Sprinkle over the spices, add the tomato purée, stir well and cook through for a couple of minutes.
- Pour in the tomatoes and let the sauce simmer over a medium heat for about 15 minutes, or until the sauce thickens.
- Add the drained beans and heat the dish through thoroughly.
- If serving the dish for dinner, I would recommend 2 tins of beans.
- Stir in the parsley and season to taste with salt and freshly ground pepper.
- Serve topped with cottage cheese, a drizzle of olive oil, chopped parsley and a slice of toasted bread.