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  • Writer's pictureCharlotte

Aubergine and Butterbean Stew


1 Tin butterbeans

2 Aubergines

1 Tin tomatoes

1 Onion, sliced

5 Garlic

1 Carrot, sliced

1 Handful Kalamata olives

2 Bay leaves

2 tbsp tom purée

1 tbsp maple syrup

1 tsp oregano

1 tsp cinnamon

1 tsp thyme

Small bunch dill

Small bunch parsley


1️⃣Thinly slice the onions and fry until softened and translucent.

2️⃣Add the spices and fry for 1 minute until fragrant, add the aubergine, carrot and garlic to coat.

3️⃣Add the butterbeans, tinned tomatoes, olives, maple syrup, tomato purée, salt & pepper and 1 tin of water, bring to heat and simmer for 45 mins to 1 hour until the aubergine is soft and the sauce has thickened.

4️⃣Half way through cooking add half of the parsley and dill and when ready garnish with the remaining herbs.

▶️Serve with rice, flatbread, jacket potato or salad for a hearty, healthy plant based meal.

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