- 1 tbsp vegetable oil
- 2 onions, quartered
- 1 garlic clove, crushed
- 250g/9oz chestnut mushrooms, halved
- 2 aubergines, cut into large chunks
- 2 x 400g/14oz can borlotti or butter beans
- 75g/3oz brown sugar
- 1 tsp smoked paprika
- 100ml/3½fl oz vegetable stock
- 75g/3oz molasses
- 100g/4oz tomato ketchup
- 1 tbsp Dijon mustard
- 30ml/1Âźfl oz sherry vinegar
- 1 tbsp chopped fresh parsley
- flatbread
- Heat the oil in a heavy-based frying pan. Fry the onions and garlic on a medium heat for five minutes or until golden-brown and softened.
- Add the mushrooms and aubergines and cook for 10 minutes.
- Stir in the borlotti beans, muscovado sugar, paprika, vegetable stock, molasses, tomato ketchup, mustard, sherry vinegar and parsley and bring to the boil. Cover and simmer for 45 minutes.
- Serve with flatbreads.