Eat · Journal

Aubergine, Olive and Butterbean Vegan Cassoulet

I can’t get enough of the winter warmers at the moment, and this quick cassoulet is rich, and full of deep flavors. It is perfect with some toasted sourdough, and will keep for a day or two in the fridge ready to heat up.  I think recipes like this are perfect for festive gatherings, as you can make them in volume ahead of time. and the Moorish flavors act as a nice counterpoint to the more traditional festive dishes whilst still feeling wintry and comforting.

(This is another from 15 Minute Vegan – Katy Beskow)

Serves 4


  • 2 tsp olive oil
  • 1 aubergine, cut into even bite-size cubes
  • 1 tsp dried oregano
  • 1 tsp dried mixed herbs
  • ½ tsp ground cinnamon
  • 1 red onion, finely diced
  • 1 red pepper, sliced
  • 400g chopped tomatoes
  • 1 tbsp tomato ketchup
  • 2 tbsp pitted olives
  • 400g butter beans, drained and rinsed
  • 1 handful flat-leaf parsley, roughly chopped


  1. Heat the olive oil in a large saucepan over a high heat, then add the aubergine, oregano, mixed herbs and cinnamon. Stir frequently and cook for 3 mins.
  2. Add the onion and red pepper, and cook for 2 mins until the onion begins to soften.
  3. Pour in the tomatoes, 150ml water and ketchup, followed by the olives and butter beans. Reduce the heat to medium, partially cover with a lid and simmer for 10 mins, stirring occasionally.
  4. Scatter with the parsley, season and serve.

3 thoughts on “Aubergine, Olive and Butterbean Vegan Cassoulet

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