Aubergine and Butter Bean Stew

Aubergine and Butter Bean Stew

This butter bean and aubergine stew (also known as eggplant stew!) recipe is great served as a side  with chicken, lamb, tuna or mackerel as a main course or on its own as a hearty lunch with some crusty bread.  It’s one I also try to keep in the freezer as it defrosts well for a last minute dinner

Print
Aubergine and Butter Bean Stew

Aubergine & butter bean stew

A stew of aubergines, tomatoes and butter beans to serve either as a light meal or as an accompaniment to a mean course 

Course Main Course, Side Dish
Cuisine Mediterranean
Keyword aubergine, butter beans, vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 2 people
Calories 265 kcal
Author elspeth

Ingredients

  • 1 tbsp olive oil
  • 1 aubergine chopped into chunks
  • 1 onion roughly chopped
  • 1 clove garlic grated
  • 3 sprigs thyme, fresh
  • 400 g tinned chopped tomatoes
  • 120 g tinned cooked butter beans drained

Instructions

  1. Heat the oil in a saute pan and stir fry the aubergine over a high heat for about 5 minutes until it is starting to brown and become a little translucent.

  2. Turn the heat down and add the onions, garlic and thyme.  Cook for a few minutes more until the onions are also becoming translucent

  3. Add the chopped tomatoes.  Cover and simmer for approximately 30 minutes until the vegetables are tender

  4. 5 minutes before the end of the cooking time, add the butter beans and continue to cook until they are hot and then serve

One thought on “Aubergine and Butter Bean Stew

Leave a Reply

Your email address will not be published.

Recipe Rating