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)
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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.
