3 medium eggplants (900g) chopped roughly
Coarse cooking salt
300g frozen broad beans
1/3 cup olive oil
1 medium red onion sliced thinly
1 clove garlic, crushed
200g button mushrooms, halved
¾ cup (180ml) tomato puree
¼ cup (60ml) dry white wine
1 tablespoon coarsely chopped fresh (or dried) oregano leaves
1 Sprinkle eggplant with salt. Stand 20 minutes; rinse. Drain; pat dry with absorbent paper.
2 Boil, stem or microwave beans until tender; drain. Remove skins from beans.
3 Heat half the oil in wok or large frying pan. Stir-fry eggplant, in batches, until tender; remove from wok.
4 Heat remaining oil in wok; stir-fry onion, garlic and mushrooms until mushrooms are tender.
5 Return eggplant to wok. Add beans, puree, wine and oregano; stir until hot.