Roasted Aubergine Creamy Tomato Beans

Ingredients

For the Aubergine:

• 2 aubergines, cubed
• 3 tbsp olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp maple syrup
• Salt and pepper, to taste

For the Beans:

• 1 tbsp olive oil
• 1 red onion, finely diced
• 3 garlic cloves, crushed
• Herbs and Spices:
  • ½ tsp dried basil
  • ½ tsp dried oregano
  • ¼ tsp chili flakes
• 240g cherry tomatoes, halved
• 1 tin (240g drained weight) cannellini beans, drained
• 2 tbsp tomato puree
• 2 tbsp tomato pesto
• 1 x 400ml tin full-fat coconut milk
• 50g baby spinach
• 2 sprigs fresh basil, leaves only

To Serve:

• 4 tbsp thick coconut yogurt
• Wholegrains (e.g., rice or couscous)
• Breads (e.g., naan, pitta, or sourdough)
• Fresh basil
• Pine nuts

Instructions

1. Roast the Aubergine:

   • Preheat the oven to 180ºC/350ºF and line a large baking tray with parchment paper.
   • Toss the aubergine cubes with olive oil, balsamic vinegar, maple syrup, salt, and pepper. Spread them on the baking tray.
   • Roast for 30 minutes, tossing halfway through, until sticky and softened.

2. Cook the Beans:

   • Heat 1 tbsp olive oil in a large non-stick frying pan over medium heat. Add the diced red onion and crushed garlic. Fry for about 5 minutes until softened.
   • Stir in the dried basil, oregano, and chili flakes. Season with salt and pepper.
   • Add the halved cherry tomatoes, cover with a lid, and cook over medium-high heat for 10 minutes until the tomatoes soften. Mash the tomatoes with a wooden spoon to help them break down.
   • Add the drained cannellini beans, tomato puree, tomato pesto, and coconut milk. Stir well to combine.
   • Cover with the lid and simmer gently for 10 minutes until the mixture is warmed through.
   • Stir in the baby spinach until wilted, then add ¾ of the roasted aubergine and mix well.

3. Serve:

   • Ladle the stew into bowls and top with a dollop of coconut yogurt, the remaining roasted aubergine, fresh basil, and pine nuts.
   • Serve alongside your favorite wholegrains (like rice or couscous) and breads (like naan, pitta, or sourdough).

4. Storage:

   • Enjoy immediately or allow the stew to cool. Store in the fridge in a sealed container for 2-3 days or freeze for up to 1 month. Defrost and reheat before eating.