Part of the secret of success is to eat what you like and let the food fight it out inside … Check This Amazing Recipe: Aubergine and bean casserole

How to Make Aubergine and bean casserole

Preparation time:

less than 30 mins

Cooking time:

30 mins to 1 hour

Serves:

Serves 4-6

Dietary:

Vegetarian

Ingredients

For the casserole

• 1 tbsp vegetable oil
• 2 onions
• 1 garlic
• 250g/9oz chestnut mushrooms
• 2 aubergines
• 2 x 400g/14oz can borlotti or butter beans
• 75g/3oz brown sugar
• 1 tsp smoked paprika
• 100ml/3½fl oz vegetable stock
• 75g/3oz molasses
• 2 tbsp tomato ketchup
• 1 tbsp Dijon mustard
• 30ml/1¼fl oz sherry vinegar
• 1 tbsp chopped fresh parsley

To serve

• flatbread

Method

1. Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.

2. Add the mushrooms and aubergines and cook for 10 minutes.

3. Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes.

4. Serve with flatbreads.