Bubbling Butter Beans in Aubergine and Tomato Sauce

Ingredients

• 2 aubergines (Whole, roasted until very soft)
• 3 tbsp olive oil (For roasting and frying)
• 3 cloves garlic (Finely chopped or minced)
• 250 g cherry tomatoes (Halved)
• 2 tbsp fresh herbs (Chopped; the transcript does not specify the herb, so oregano or thyme would be suitable)
• 2 tbsp tomato purée (Tomato paste)
• 500 g passata
• 2 cans canned butter beans (About 400 g cans; drain only if not using the can liquid)
• 240 ml butter bean can liquid (Optional; use the liquid from organic butter bean cans as a natural stock and emulsifier)
• 150 g plain yoghurt (Creamy yoghurt, for serving)
• 1 tbsp balsamic vinegar (For serving)
• 1 handful fresh basil (Torn or roughly chopped, for serving)
• salt (To taste)
• black pepper (To taste)

Steps

1. 1

   Preheat the oven to 220°C/425°F. Place the whole aubergines on a baking tray, prick them a few times with a knife, and rub them with some of the olive oil. Roast for about 35–45 minutes, turning once, until the skins are collapsed and the flesh is completely soft.

2. 2

   Remove the roasted aubergines from the oven and leave them until cool enough to handle. Split them open, scoop the soft flesh from the skins, and roughly mash it with a fork. Discard the skins.

3. 3

   Heat the remaining olive oil in a large, deep frying pan or saucepan over medium heat. Add the garlic and cook for about 30 seconds, stirring, until fragrant but not browned.

4. 4

   Add the halved cherry tomatoes and chopped fresh herbs. Cook for 4–6 minutes, stirring occasionally, until the tomatoes soften and begin to release their juices.

5. 5

   Add the tomato purée and stir it into the softened tomatoes and garlic. Cook for about 1 minute so the purée darkens slightly and loses its raw taste.

6. 6

   Pour in the passata and stir until smooth. Bring the sauce to a gentle simmer.

7. 7

   Add the roughly mashed roasted aubergine and stir it through the tomato sauce until evenly combined.

8. 8

   Add the butter beans. If using organic beans, pour in their can liquid as well; it acts as a light stock and helps emulsify the sauce. Season with salt and black pepper.

9. 9

   Simmer gently for 8–10 minutes, stirring occasionally, until the beans are hot and the sauce is thick, glossy, and bubbling. Add a splash of water if it becomes thicker than desired.

10. 10

    Taste and adjust the seasoning. Spoon the bubbling butter beans into bowls and top each serving with plain yoghurt, a drizzle or splash of balsamic vinegar, and fresh basil.

Notes

The transcript does not provide exact quantities, cooking temperatures, or cooking times; the amounts above are practical estimates. Use the butter bean can liquid only if it is clean and pleasantly flavored. The dish is best served warm with the yoghurt added at the end so it remains cool and creamy.

Nutrition per serving

• main
• vegetarian
• Mediterranean-inspired
• one-pan
• cozy
• bean dish
• gluten-free
• high-fiber