Ingredients:

  • 1 Aubergine, chopped into squares
  • 1 Red onion, chopped
  • 3 cloves Garlic, minced
  • 1 Red pepper, chopped
  • 1 tbsp Olive oil
  • 1 tsp Cinnamon
  • 1 tsp Mixed herbs
  • Salt and pepper to taste
  • 1 can (400g) Chopped tomatoes
  • 1 can (400g) Butter beans, drained and rinsed
  • 1 can (400g) Borlotti beans, drained and rinsed
  • Handful of black or green olives, pitted
  • 200g Feta cheese (or vegan alternative), cubed
  • Handful of chopped fresh coriander (cilantro)

Instructions:

  1. In a large pan, heat olive oil over medium heat. Add chopped aubergine, red onion, garlic, and red pepper. Cook slowly for about 3 minutes until softened.
  2. Add cinnamon, mixed herbs, salt, and pepper to the pan. Stir well to combine.
  3. Pour in the chopped tomatoes, butter beans, Borlotti beans, and olives. Stir to combine all ingredients.
  4. Reduce the heat to low and let the stew simmer for about 20 minutes, allowing the flavors to meld together.
  5. Once the stew is cooked and slightly thickened, add the cubed feta cheese (or vegan alternative) to the pan. Stir gently to distribute the cheese throughout the stew.
  6. Sprinkle chopped fresh coriander over the top of the stew before serving.
  7. Enjoy with a hunk of baguette or wild rice.

Nutritional Information (per serving):

  • Calories: Approximately 350
  • Total Fat: Approximately 15g
    • Saturated Fat: Approximately 6g
  • Cholesterol: Approximately 25mg
  • Sodium: Approximately 750mg
  • Total Carbohydrates: Approximately 40g
    • Dietary Fiber: Approximately 12g
    • Sugars: Approximately 11g
  • Protein: Approximately 18g