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Aubergine and bean casserole

Aubergine and bean casserole

Balance healthy ingredients beautifully with this vegetarian casserole recipe.


For the casserole
To serve

Preparation method

  1. Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.

  2. Add the mushrooms and aubergines and cook for 10 minutes.

  3. Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes.

  4. Serve with yoghurt and flatbread.

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