This vegan version of the classic Greek lamb casserole is made with earthy aubergines, flavoursome olives and fluffy potatoes, seasoned with cinnamon and cloves. This dish is best served with rice or couscous.
Cook the potatoes in plenty of boiling salted water for 12–14 minutes or until tender. Drain and leave until cool enough to handle, then peel off skins.
Meanwhile, heat the oil in a large casserole over a medium heat and cook the onion for 5 minutes, covered and stirring occasionally. Add the aubergine and cook, covered, for another 8 minutes until tender. Add the garlic, cinnamon, cloves and oregano and stir well.
Pour in the vinegar, passata and 200ml (7fl oz) water. Add the tomato paste, butter beans, olives and cooked potatoes and bring to the boil. Turn the heat down, part-cover with a lid, and simmer for 20 minutes, stirring regularly, until reduced and thickened.
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