Aubergine, Olive and Butterbean Cassoulet
By OcadoLife
Published on 21 September 2022
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 love. Need more aubergine recipe inspiration? We’ve got you covered.Time and servings
20 minsTotal time
4Servings
5 minsPrep time
15 minsCooking time
Ingredients
- 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
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.Step 2
Add the onion and red pepper, and cook for 2 mins until the onion begins to soften.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.Step 4
Scatter with the parsley, season and serve.