Aubergine and Butter Bean One Pot

serves 2


  • 1 tbsp oil
  • 1 red onion, diced
  • 1 medium aubergine, diced
  • 1 garlic clove, crushed
  • 1 tsp fennel seeds
  • 1 tsp ground cumin
  • 1/2 tsp tumeric
  • 1 x 400g tin chopped tomatoes
  • 5 fl oz water
  • 2 tbsps sultanas
  • 1/2 x 400g tin butter beans, drained
  • 2 handfuls chopped greens ie
  • chard, kale or spinach
  • salt and pepper
  • 2 tbsps toasted pine nuts (optional)

These simple ingredients in this quick to prepare recipe produce a really tasty dish. Ideal to serve with pasta, rice and baked potatoes or even as a side dish to go with other mains.

1 Heat the oil in a pan and sweat the onion, aubergine and garlic until the vegetables begin to soften.

2 Add the herbs and spices, tomatoes, water and sultanas. bring to the boil and simmer for about 30 minutes or until the aubergine is soft.

3 Add the butter beans and greens and simmer again for 5-10 mins or until the greens are just cooked.

4 Season to taste with salt and pepper and serve sprinkled with the pine nuts, if using.