Mediterranean Aubergine and Butterbean Stew
Ingredients
- 2 aubergines, cubed
- 1 onion, diced
- 2 garlic cloves, finely sliced
- 1 tsp oregano
- 1 tsp thyme
- 1 tbsp tomato purée
- 1 tin chopped tomatoes
- 1 handful cherry tomatoes
- 100g fresh spinach
- 1 courgette grated
- 1 tin butterbeans
- 1 cup boiling water
- salt and pepper
Preparation
Drizzle the aubergine with olive oil and roast at 180c for 30 mins
In the meantime, sautée the onion, garlic and dried herbs in a little oil for three mins
Add the tomato purée and chopped tomatoes, allow to simmer for two minutes
Add the boiling water and the remaining ingredients
Stir and cook for five minutes on a low heat
Season the grown up version before serving
