Lima Bean Casserole (Vegetarian)

315g dried lima beans
3 tablespoons olive oil
2 onioin, sliced
2 cloves garlic, crushed
500g baby eggplants, sliced thickly
500g zuchinni, sliced thickly
800g can peeled tomatoes, crushed
1/2 cup white wine or apple juice
2 tablespoons tomato paste
2 tablespoons chopped fresh thyme
300g fetta cheese, diced
12-18 kalamata olives

1. Soak the lima beans int he water overnight. Drain, cover with fresh water and cook uncovered for 20 minutes. Drain well. preheat the overn to 160 celcius (gas mark 2-3).

2. Heat the oil in a large pan, ass the onions and garlic and cook over mediuk heat for 5 minutes, until soft. Add the eggplant and zucchini slices and cook for 5 minutes, stirring occaisionally. Add the tomatoes, wine/apple juice, tomato paste and thyme, and bring to the boil. Simmer for 5 minutes, seasoning to taste with sugar, salt and pepper.

3. Combine the cooked beans and vegetables mixture, transfer to a large ovenproof casserole dish. bake for 1 hour, or until beans are tender.

4. Stir the cubed fetta and olives into the bean mixture.

Serves 6

**This can be easily adapted to a vegan dish by using apple juice instead of wine and omiting the feta cheese**