Ingredients
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
Method
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.
