https://www.abelandcole.co.uk/recipes/smoky-aubergine–butter-bean-casserole

Ingredients

  • 2 aubergines
  • 1 red onion
  • 3 garlic cloves
  • A pinch of cayenne pepper
  • 2 tsp smoked paprika
  • 400g tin of butter beans
  • 2 x 400g tins of cherry tomatoes
  • 2 bay leaves
  • 2 tbsp balsamic vinegar

Method

1.Trim the green tops off the aubergines, then chop them into 2cm-thick chunks. Trim, peel and finely chop the onion. Peel and crush or finely grate the garlic cloves.

2.Warm 2 tbsp olive oil in a large casserole dish or heavy-based pan on a medium heat. Add half the aubergine cubes and season with a pinch of salt and pepper. Fry for 8-10 mins, turning often, till tender and browned. Scoop the cooked aubergine into a bowl. Add another 2 tbsp olive oil to the pan. Repeat with the remaining aubergine. Scoop the remaining aubergine into the bowl and set aside.

3.Reduce the heat under the pan to low. Add 2 tbsp olive oil, the onion. Season with a pinch of salt. Fry for 5-8 mins, stirring, til glossy and lightly golden. Add the garlic cloves. Dust in the cayenne pepper and smoked paprika. Fry, stirring constantly, for 1 min till aromatic.

4.Return the aubergine to the pan. Drain and rinse the butter beans. Tumble them into the pan. Pour in the cherry tomatoes. Add the bay leaves. Drizzle in the balsamic vinegar. Season with a pinch of salt, pepper and sugar, if you think it needs it.

5.Cover with a lid and bring to a boil, then reduce the heat and simmer gently for 5-10 mins. Remove the lid and simmer for a further 5 mins to allow the sauce to thicken slightly.

6.When the casserole is ready, taste and adjust the seasoning. Divide between 4 warm bowls, discarding the bay leaves, and serve.