Sticky Aubergine & Butter Bean Stew


  • 2 aubergines, trimmed and cut into 3cm chunks

  • 3 garlic cloves, peeled and chopped

  • 1 red onion, peeled and diced

  • 1 x 400g tin butter beans, drained and rinsed

  • 2 tbsp pomegranate molasses

  • 1 x 400g tin chopped tomatoes or tin of cherry tomatoes 

  • Sea salt and freshly ground black pepper

  • To serve

  • Lots of freshly chopped flat-leaf parsley 


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.