Stifado of green beans, eggplant and cashew
Put 1 small tin of tomato in the pan and roughly divide with a wooden spoon.
Add 1 package or 400 g TK Green Beans (if you have time and inclination, clean it fresh) and stir well.
Then put on a lid until the beans are cooked, but are still a bit biting. Stir occasionally. The liquid of the tomato evaporates and you get beans in a thick, delicious sauce, which develops a great aroma through the cinnamon.
Finally 3 tablespoons cashews in a dry pan toast and sprinkle over the finished stifado.
I have served a fast-stirred zaziki with lots of cucumber and some vegetarian gyros . Leftovers also taste cold and can be taken to the office the next day.