Oh dear, it looks like your browser is out of date.

For security, you need to update your browser before shopping with us. Or, try shopping on our smartphone and tablet app.

You are in:
  • Recipes
  • Aubergine, Olive and Butterbean…
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.

Share recipe


  • 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)


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.

Shop the ingredients

You might like

    The reviews are in: