A comforting one-pot dish for cosy nights in by the fire
Prep | 5 mins
Cook | 25 mins
Serves | 4
Mindfulness Factors | Healthy | Plant-Based | Dairy-Free | Vegan | 30 minute meal
INGREDIENTS
2tbsp extra virgin olive oil
1 brown onion, diced
1 aubergine, cut into cubes
3 salad tomatoes, diced
Handful of cherry tomatoes
2tbsp tomato puree
1x 400g tin of chopped tomatoes
1x 400g tin of butter beans
1tbsp lemon juice
1tbsp smoked paprika
1tsp oregano
Serve with:
Chilli flakes, sprinkle of
Vegan halloumi, fried for a couple of mins
Big hunks of crusty bread
METHOD
Heat the olive oil in a large ovenproof frying pan or skillet. Add the onion and aubergine with a pinch of salt and fry for 5 minutes or until softened. Add the smoked paprika, stir well to combine and cook for a further minute. Tip in your fresh tomatoes and cook for 5 minutes. Add the purée, oregano, lemon juice, tinned tomatoes, half a can of water together with the beans and simmer uncovered for 10 minutes. Portion into serving bowls, drizzle with a little olive oil and serve with fried vegan halloumi and big hunks of crusty bread to mop the sauce. Absolutely Delicious. Enjoy x
Ps. bake in the oven at 180C for 10-15 minutes for a richer sauce (you may need to add a splash of water first)
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