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Aubergine, Olive and Butterbean Cassoulet

Aubergine, Olive and Butterbean Cassoulet

Brought to you by: OcadoLife
4.4 8 ratings Review this recipe

Prep time:

Cook time:

Serves: 4

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.

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Ingredients

  • 2 tsp olive oil
  • 1 aubergine, cut into even bite-size cubes
  • 1 tsp dried oregano
  • 1 tsp dried mixed herbs
  • ½ tsp ground cinnamon
  • 1 red onion, finely diced
  • 1 red pepper, sliced
  • 400g chopped tomatoes
  • 1 tbsp tomato ketchup
  • 2 tbsp pitted olives
  • 400g butter beans, drained and rinsed
  • 1 handful flat-leaf parsley, roughly chopped

Recipe tips / Prepare ahead

Recipe from 15 Minute Vegan: Comfort Food by Katy Beskow (Quadrille)

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.

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