TOMATO, AUBERGINE & BUTTER BEAN ONE POT 🍅

Ingredients (serves 3–4)
• 2 tbsp olive oil
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 red pepper, diced
• 1 aubergine, diced (or use 200g chargrilled aubergine from a jar)
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp chilli flakes (optional)
• 2 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin butter beans, drained and rinsed
• 250ml vegetable stock
• 1 tsp balsamic vinegar (or red wine vinegar)
• Salt & pepper, to taste
• Fresh parsley, chopped (to garnish)

⸻

Method

• Heat olive oil in a large pot. Fry onion until softened, about 5 mins.
• Add garlic, red pepper and aubergine. Cook until aubergine starts to soften (or if using jarred aubergine, add later with tomatoes).

• Stir in smoked paprika, oregano, and chilli flakes.
• Add tomato purée and cook for 1 min to deepen the flavour.

• Pour in chopped tomatoes, butter beans, and stock.
• Stir in balsamic vinegar, season with salt & pepper.
• Simmer uncovered for 20–25 mins until thick and rich.

• If using jarred chargrilled aubergine, stir it in for the last 5 mins.
• Sprinkle with fresh parsley.
• Serve with crusty bread, rice, or couscous.