Prep time: 5-10 minutes 

Cooking time: 20-25 minutes

Serves: 4 

Ingredients:

• 1 Bunch Silverbeet  
• 500g Barilla Pasta Sauce Napoletana 400g (Barilla or San Remo) 
• ½ Cup Pitted Black Olives 
• ½ Cup Grilled Eggplant Strips (Sandhurst) 
• Salt
• Pepper 
• Olive Oil  

Method:

1. Wash and dry the Silverbeet. Cut off ¼ of the bottom end of the Silverbeet, then cut the Silverbeet across into 2cm strips and separate the thicker white parts from the softer green leaves.
   
   
2. Bring a large pot or casserole-type dish to high heat, drizzle with olive oil and add the white thicker part first. Cook for 5 minutes, stirring occasionally. Then add the green leaves.
   
   
3. Saute for 5 more minutes and add the tomato sauce, eggplant strips, and olives.
   
   
4. Stir through. Season with salt and pepper and bring to the boil. Then turn down to low heat and cover with a lid.
   
   
5. Cook for 10 minutes and serve hot.

Tips: Add anchovies for extra flavour if desired.
Serve as a side dish with your favourite source of protein or as a main dish on a baguette or on a sourdough toasted slice of bread.