Ingredients
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2 aubergines, trimmed and cut into 3cm chunks
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3 garlic cloves, peeled and chopped
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1 red onion, peeled and diced
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1 x 400g tin butter beans, drained and rinsed
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2 tbsp pomegranate molasses
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1 x 400g tin chopped tomatoes or tin of cherry tomatoes
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Sea salt and freshly ground black pepper
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To serve
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Lots of freshly chopped flat-leaf parsley
Method
1. Heat a heavy-based casserole dish over a high heat. Add a glug of olive or coconut oil and fry the aubergine for 3-4 minutes until coloured on all sides. Add the garlic and onion and fry for another 5 minutes until the onion is tender.
2. Stir in the butter beans and pomegranate molasses with a generous pinch of salt and grinding of pepper. Add the tomatoes. Bring to the boil, then lower the heat and simmer, uncovered, for 40-45 minutes until the aubergine is tender and collapsed and the stew reduced and flavoursome. (If you find the mixture is drying out too much, add a couple of tablespoons of water.). I often make this in the oven at 180 degrees for 45 minutes which produces a stickier consistency.
