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

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


  • 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


  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

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