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  1. Recipes
  2. Aubergine, Olive and Butterbean Cassoulet
Aubergine, Olive and Butterbean Cassoulet

By OcadoLife
This hearty one-pot stew is one of my favourites; aubergine soaks up the wonderful flavours of oregano and cinnamon. Serve straight to the table in its cooking pot for a simple, rustic meal even meat-eaters will…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

12 total
  • 2 tsp of olive oil
  • 1 aubergine, cut into even bite-size cubes
  • 1 red onion, finely diced
  • 1 red pepper, sliced
  • 400 g of chopped tomatoes
  • 1 tbsp of tomato ketchup
  • 400 g of butter beans, drained and rinsed
  • 1 handful of flat-leaf parsley, roughly chopped
  • 1 tsp of dried oregano
  • 1 tsp of dried mixed herbs
  • 0.5 tsp of ground cinnamon
  • 2 tbsp of pitted olives

Method

4 steps

  1. Step 1

    Heat the olive oil in a large saucepan over a high heat, then add the aubergine, oregano, mixed herbs and cinnamon. Stir frequently and cook for 3 mins.

  2. Step 2

    Add the onion and red pepper, and cook for 2 mins until the onion begins to soften.

  3. Step 3

    Pour in the tomatoes, 150ml water and ketchup, followed by the olives and butter beans. Reduce the heat to medium, partially cover with a lid and simmer for 10 mins, stirring occasionally.

  4. Step 4

    Scatter with the parsley, season and serve.