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
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.