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Aubergine stew with butter bean purée
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15g pine nuts
1 tbsp olive oil
1 medium aubergine, cut into 2cm chunks
2 small red onions, roughly chopped
1 stick celery, thinly sliced
350g tub essential Waitrose Tomato And Basil Sauce
400g can essential Waitrose Butter Beans
1 tbsp essential Waitrose Balsamic Vinegar
Torn basil or celery leaves, to sprinkle
1. Heat a dry frying pan and lightly toast the pine nuts. Tip out onto a plate. Heat the oil in the pan and fry the aubergine, stirring frequently for 5 minutes until it starts to colour. Add the onions and fry for a further 5 minutes. Stir in the celery and tomato and basil sauce and cook gently for 5 minutes more.
2. Drain the beans, reserving 100ml of the liquid. Blend the beans, liquid and seasoning in a processor until smooth. Scrape out into a small saucepan and heat gently for 1-2 minutes until hot.
3. Stir the balsamic vinegar into the tomato sauce and add a dash of boiling water if it has lost its juiciness. Spoon the bean purée onto serving plates, top with the stew and serve scattered with the pine nuts, basil or celery leaves.
Cook’s tip This vegan recipe is great as it is, or for a more substantial tasting bean purée, try whizzing in 1-2 tablespoons of cashew butter before heating through.
Typical values per serving:
2 of your 5 a day; low in saturated fat.