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By By David Fogelman, Head Chef at Bistrot Bruno Loubet.

+ Ingredients

2 large aubergine, chopped into 8 chunks each
Olive oil cook the aubergine + 3 tblspn
4 cloves garlic, finely chopped
1 small yellow onion, finely chopped
1 small leek, finely chopped
2 stalks celery, finely chopped
1 small carrot, finely chopped
200 ml Noilly Prat
400 gms tinned, chopped tomatoes
500 gms fresh cocoa beans or 250 gms dried cocoa beans (soked overnight in cold water)
1 sprig thyme, 1 sprig rosemary, 2 bay leaves tied together in a muslin cloth
Salt & pepper to taste
2 tblsp parsley, chopped
250 gms breadcrumbs

Goat's curd
+ Method

Sprinkle the aubergine with salt and pepper and let them stand for an hour.

Preheat the oven to 180 degrees C.

Transfer the aubergine into a baking dish so they fit snugly. Submerge the vegetable in olive oil and cook in the oven for 1 hour, until they are tender. Cool and drain very carefully.

Meanwhile, heat 3tblsp olive oil in a heavy bottomed pan. Add the garlic and sauté for 1minute.

Add all the other chopped vegetables (except the aubergine) and cook until soft.

Add the Noilly Prat and cook until all the alcohol evaporates.

Add the chopped tomatoes and cook on medium heat until all the liquid evaporates and the the tomatoes have caramelised.

Add the beans and the herb bundle. Cover with water and simmer on a very slow flame until the beans are just tender. Check the seasoning.

Stir in the aubergine and transfer the vegetable mixture to individual casseroles.

Cover with parsley and ¼ breadcrumbs and bake in a 180 degrees oven for 20 minutes until brown and bubbling.

Serve with a dollop of goat's curd on the side.

 

Venice: Recipes Lost & Found by Katie & Giancarlo Caldesi (Hardie Grant, £25.00) Photography: Helen Cathcart