Ingredients

The following ingredients have 5 Servings
  • 1 tbsp vegetable oil
  • 2 onions, quartered
  • 1 garlic clove, crushed
  • 250g/9oz chestnut mushrooms, halved
  • 2 aubergines, cut into large chunks
  • 2 x 400g/14oz can borlotti or butter beans
  • 75g/3oz brown sugar
  • 1 tsp smoked paprika
  • 100ml/3½fl oz vegetable stock
  • 75g/3oz molasses
  • 2 tbsp tomato ketchup
  • 1 tbsp Dijon mustard
  • 30ml/1¼fl oz sherry vinegar
  • 1 tbsp chopped fresh parsley
  • flatbread

Instruction

  • 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.
  • Add the mushrooms and aubergines and cook for 10 minutes.
  • 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.
  • Serve with flatbreads.