Aubergine & Butter Bean Stew

 
  • Aubergine & Butter Bean Stew Recipe
  • 10-30 minutes to prepare
  • 30-60 minutes to cook
  • 4 Servings
  • How to make

350g aubergine
Olive oil
1 large red onion
2 tsp ground cumin
1 red pepper 
1 yellow pepper 
3 garlic cloves 
1 tbsp smoked paprika
2 x 400g can chopped tomatoes
2 tsp dried thyme
¼ tsp chilli powder
200g of pitted black olives
400g can butterbeans 
2 tsp cider vinegar
2 handfuls of chopped kale (or cavolo nero)
Small bunch of parsley 
Juice of 1½ lemon (optional)

Step 1

Preheat the oven to 200°C / 180°C fan/ gas mark 6

Step 2

Cut aubergine in 2 cm dice. Chop red onion. Cut peppers into thin strips. Rinse and drain the butterbeans. Crush garlic. Remove hard stalks from kale and chop. Chop parsley leaves and discard stalks

Step 3 

Spread aubergine on an oven tray. Drizzle with olive oil and roast for 20 mins

Step 4 

In the meantime, heat some olive oil in a large saucepan

Step 5 

Add chopped onion and ground cumin. Cook for 2 mins

Step 6

Add red and yellow peppers, crushed garlic and smoked paprika. Cook until vegetables soften

Step 7

Add chopped tomatoes, thyme, chilli powder and olives. Remove from heat and cover

Step 8

When the aubergine is done, add to pan

Step 9

Add butter beans, cider vinegar and chopped kale. Cook under medium heat until kale has wilted

Step 10

Stir in chopped parsley leaves and season to taste with lemon juice if used

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Recipe notes 

Serve with your favourite crusty bread and top with shaved manchego cheese for extra flavour if you like.

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