This simple but satisfying side dish is easy to make but produces incredible results. This dish works perfectly as part of a tapas-style meal and is great for large dinner parties. You can double the quantities to make a large batch of it, and it can be stored in the fridge for a few days. It’s packed with veg and is also high in protein, so could be used as a main with some couscous or crusty bread.
Ingredients
- 1 large eggplant
- 1 medium white onion
- 2 cloves garlic
- 1 can chopped tomatoes
- 1 can butter beans
- 1 teaspoon smoked paprika
- 1 teaspoon dried coriander
- 1 teaspoon dried thyme
- Salt and pepper, to taste
Instructions
- Finely slice the onion and garlic
- Chop the eggplant into bitesize chunks
- In a large pan heat some oil and add the onion and eggplant
- Fry for about 10 minutes
- Drain and rinse the butter beans
- Add the beans, garlic, paprika, coriander, and thyme to the pan, and continue to fry for another 10 minutes
- Add the chopped tomatoes, season, and stir well
- Leave to simmer for about 10 minutes
- Leave to stand for about 5 minutes before serving
- Scatter over cheese and fresh herbs if you wish or leave it as is
