250 g beans drained
1 medium carrot
1 cup of tomato sauce
3 cloves of garlic
1/2 tablespoon cumin powder
1 teaspoon paprika
Salt and pepper
1 tablespoon olive oil
1/2 glass of white wine
InstructionsSlice the aubergine, and spread it out on a salted platter. After 20 minutes, wipe off the excess liquid with a sheet of kitchen towel paper. Then cut the aubergine into squares and set aside.
Chop the onion and garlic, then dice the carrot and courgette.
In a frying pan, add the olive oil and onion and sauté over a medium heat until the onion is translucent. Add the beans and stir them in.
Then add the garlic, carrot, courgette and aubergine and sauté for 5 minutes, stirring constantly.
Increase the heat to maximum, add the white wine and stir for 2 minutes until it evaporates.
Add the tomato sauce, and seasoning, then reduce the heat to minimum and cook for 5-7 minutes. Adjust seasoning.
Serve in wraps, with sliced avocado and pour the "cheese" sauce on top. That's all there is to it!