This recipe was created on a Saturday night, when I had a craving for a dish with aubergines, and wanted to use butter beans too, it was as simple as that! I love the spices in this recipe – they’re among my absolute favourites, and I hope you like them, and this dish too!

Recipe (Serves 3)

Ingredients

• 1 tbsp olive or rapeseed oil
• 2 tbsp balsamic or red wine vinegar
• 2 heaped tbsp tomato puree
• 1 tsp ground cinnamon
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp mild chili powder
• 200ml of water
• 1 x 400g tin of butter beans, drained and rinsed
• 1 x 400ml tin of chopped tomatoes
• 1 red onion
• 1 garlic clove, peeled and diced
• 1 aubergine
• 1 bell pepper (whatever colour you like!)

Method

1. Prepare your veggies (wash and chop the onion, pepper and aubergine) and set aside.
2. Heat the olive oil in a pot on a medium heat. Add the onion and garlic, and cook for 3-4 minutes to soften the onions.
3. Add the rest of the veggies to the pot, followed by the spices, and stir everything up so the spices coat the veggies.
4. Add the red wine or balsamic vinegar, then the chopped tomatoes, tomato puree and water, and stir it all up again.
5. Season, then add the butter beans.
6. Bring to the boil, and then turn the heat down to a simmer, pop a lid on the pot and cook for about 20 minutes, stirring halfway.
7. You’re good to go! Serve with brown rice, or with sweet potato (my favourite!), or simply a side of greens for a lighter meal.

Enjoy guys! I hope you like this dish and as always, tag me if you try this one out – @theirishbalance on Instagram/Twitter/Facebook!

Ciara 🙂 x