Greek Green Bean Stew

This is so good, especially if you have it the next day, when the flavours have had a chance to really settle in. It reminds me of a ratatouille.

Serves 4

olive oil
1 medium onion, halved & cut into slices
1 green pepper, diced
1 tablespoon of crushed garlic
1 medium aubergine, diced
3 large handfuls of green beans, chopped into lengths (about 4cm)
250g baby tomatoes, halved
salt & pepper, to taste
1 tsp sugar
1/2 cup feta cheese, crumbled

1. Sprinkle aubergine with salt and leave to drain in a colander for about 30 mins.
2. Saute the onion, green pepper and garlic in a little olive oil until soft, but not browned. This takes around 10 minutes. I usually saute it over high heat for the first few minutes, then lower the heat, put the lid on and let the steam take care of the rest. Remove and set aside.
3. Add a little more olive oil to the pan and saute the aubergines over medium heat until just cooked.
4. Add the beans, tomatoes and onion & greenpepper mix and season with salt, pepper & a little sugar. Lower the heat, cover and let simmer until the beans are tender and the tomatoes have cooked away a bit.
5. Serve while hot, with the feta crumbled over each serving.

Nutritional info (per serving): Calories 195.5 Total Fat 14.6 g Saturated Fat 4.2 g Polyunsaturated Fat 1.1 g Monounsaturated Fat 8.4 g Cholesterol 16.7 mg Sodium 469.1 mg Potassium 174.2 mg Total Carbohydrate 12.4 g Dietary Fiber 2.7 g Sugars 1.6 g Protein 5.0 g