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Title: Aubergine & Borlotti Bean Casserole
Categories: Beans, Vegetables, Mushrooms, Herbs, Vegan
Yield: 5 Servings

1 tb Oil
2 md Onions; quartered
1 cl Garlic; crushed
250 g (8 oz) Chestnut mushrooms;
- halved
2 Aubergines; in lg chunks
400 g (14 oz) tin borlotti beans
75 g Brown sugar
+=OR=+
75 g Molasses
1 ts Smoked paprika
100 ml (3 1/2 fl oz) vegetable
- stock
2 tb Tomato ketchup
1 tb Dijon mustard
30 ml (1 1/4 fl oz)sherry vinegar
1 tb Fresh parsley; chopped
Flatbread; to serve

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 & 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.

* When I made this dish the first time I found that
the original call for brown sugar AND molasses resulted
in a dish that was far too sweet for my taste. Pick one
or the other. - UDD

Serves 4 - 6

RECIPE FROM: https://www.bbc.co.uk

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