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Aubergine and bean casserole

Aubergine and bean casserole

Prepare: less than 30 mins
Cook: 30 mins to 1 hour
Serve: Serves 4-6
Dietary: Dairy-free Egg-free Nut-free Pregnancy-friendly Vegan Vegetarian

Balance healthy ingredients beautifully with this vegan casserole recipe.

This meal served as six portions provides 217 kcal, 8g protein, 40g carbohydrate (of which 28g sugars), 3g fat (of which 0.5g saturates), 9g fibre and 1.9g salt per portion.

By Simon Rimmer

From Something for the Weekend

Ingredients

For the casserole

1 tbsp vegetable oil
2 onions, quartered
1 garlic clove, crushed
250g/9oz chestnut mushrooms, halved
2 aubergines, cut into large chunks
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

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.
Add the mushrooms and aubergines and cook for 10 minutes.
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.
Serve with flatbreads.