Dinner | Vegetarian

Aubergine and bean casserole

A great vegetarian source of antioxidants and immune system and DNA protection

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Aubergine and bean casserole recipe

Serves:

4

Preparation:

20 Mins

Cooking:

60 Mins

High FODMAP:

Yes

Allergens:

Sulphur dioxide, Gluten, Mustard, Sulphur dioxide, Celery

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What are the health benefits of Aubergine and bean casserole?

A great vegetarian source of antioxidants and immune system and DNA protection

Ingredients

Method

Ingredients

600g/2 aubergines, cut into large chunks

75g/3oz muscavado sugar

2 x 400g/14oz can butter beans

250g/9oz button mushrooms, halved

6g/1 garlic clove, crushed

100g/4oz tomato ketchup

75g/3oz molasses

12g/1 tbsp mustard

200g/2 onions, quartered

3g/1 tsp smoked paprika

6g/1 tbsp chopped fresh parsley

20ml/1 tbsp rapeseed oil

Salt and pepper to taste

100ml/3½fl oz vegetable stock (5g/½ stock cube)

30ml/1¼fl oz sherry vinegar

More about these ingredients

Method

1) Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat until golden-brown and softened.
2) Add the mushrooms and aubergines and cook for 10 minutes.
3) Stir in the rest of the ingredients and bring to the boil.
4) Cover and simmer for 45 minutes.
5) Serve with chunky granary bread.
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