Ingredients For the beans About 150 g beans, tops and tails cut off
2 short cut bacon rashers -optional
1 shallot, chopped
¾ tbsp coconut sugar
1 tbsp apple cider vinegar
1 tsp Worcestershire sauce
Bit of pepper
For the eggplant 1 medium eggplant
2 medium potatoes
Bit of oil
1 tbsp oil, extra
1 large onion, sliced
1 clove garlic, crushed
1 can 410 tomatoes
¼ tsp sugar
About 1 cup cheese, grated
Method For the eggplant
Preheat the oven to 210°/190° fan forced.
Cut the eggplant length-ways into thin slices.
Spread on a tray or baking paper, and sprinkle with a lot of salt. Leave for about 20 minutes, then rinse, and dry well.
Peel the potatoes and slice very thinly.
Heat the oil and cook the eggplant in batches, until it is browned on both sides. Drain on paper towel.
Heat the extra oil in the same pan and add the onion. Cook it over medium heat for about 5 minutes, until soft.
Add the garlic, the crushed tomatoes, and sugar.
Bring to the boil, reduce the heat, and simmer uncovered for about 5 minutes, stirring sometimes.
Light spray a 6 cup capacity casserole dish.
Place a layer of potato over the base of the dish, top with a third of the cheese.
Add half the eggplant and half the tomato sauce.
Repeat a layering, ending with the tomato and cheese.
Bake, covered, for about an hour and 10 minutes or until the potato is done.
This can be cooked ahead and reheated.
For the beans
Because the beans were young, and fresh I just poured boiling water over them and left them for a few minutes. However if you want them cooked through boil them for about 10 minutes.
Cut the bacon into pieces and cook till it is brown or to your liking. If you want to keep the meal vegetarian, omit the bacon and add some salt instead.
Take out the bacon and add the onion and cook till it has softened. Add the remaining ingredients to the pan and stir to mix.
Add in the beans and toss them so that they are coated in the sauce. Continue to cook them for another 1 or 2 minutes, stirring so that the beans soak in the sauce.
Serve the eggplant on top of rice, or boiled potatoes, and with the sweet and sour beans.