Skip to content

We use cookies and similar technologies (“cookies”) to help give you the best experience on our site and to show you relevant advertising. If you continue to use this site, we’ll assume that you’re happy to receive all cookies.

Aubergine and butter bean stew with walnut pangrattato recipe

Aubergine and butter bean stew with walnut pangrattato recipe

6 ratings

This smart-looking stew makes a fabulous vegan main course for friends and can be made the day before. Aubergines, courgettes and butter beans are cooked in a rich tomato sauce flavoured with saffron. Top with a mint, lemon and walnut pangrattato for added crunch. See method

  • Serves 6
  • 20 mins to prepare and 1 hr 10 mins to cook
  • 248 calories / serving
  • Vegan

Ingredients

  • olive oil, for frying​
  • 2 aubergines, chopped into large chunks​
  • 2 courgettes, chopped into large chunks​
  • 1 onion, finely sliced​
  • 2 celery sticks, finely sliced​
  • 4 garlic cloves, crushed​
  • 1kg tomatoes, roughly chopped​
  • pinch saffron threads, soaked in 1 tbsp hot water
  • ½ tsp caster sugar​
  • 2 x 400g tins butter beans, drained and rinsed​

For the pangrattato​

  • 60g walnut halves, finely chopped​
  • 30g dried breadcrumbs​
  • 30g fresh mint, leaves finely chopped​
  • 1 lemon, finely grated zest​
  • ciabatta, to serve​
If you don't have these beans, you can use any tinned bean in water

Each serving contains

  • Energy

    1035kj
    248kcal     12%

  • Fat

    11g 15%

  • Saturates

    2g 8%

  • Sugars

    11g 13%

  • Salt

    0.3g 4%

of the reference intake
Carbohydrate 26.4g Protein 10.3g Fibre 8.6g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Place a large, shallow, lidded casserole dish over a medium-high heat and pour in a thin layer of olive oil. Fry the aubergine and courgettes in batches, until dark-golden on each side. They’ll suck up the oil at first, then as they cook will start to release it again, but add a little more each time if dry. Transfer each batch to a plate once cooked.​ 
  2. Add a little more oil to the pan, turn the heat down to medium and fry the onion and celery, stirring often, for 5-6 mins until softened. Add the garlic and fry for 2-3 mins, then add the tomatoes ​and cook for 4-5 mins until starting to soften. Add the aubergine and courgette back to the pan with the saffron and its liquid, the sugar and the butter beans. Bring to a simmer, then put the lid on, transfer to the oven and cook for 30 mins.​ 
  3. Uncover the pan and bake for a further 30-40 mins until the top of the stew is deep golden and starting to crisp up.​ 
  4. While the stew is cooking, make the pangrattato. Heat a drizzle of oil in a large frying pan over a medium heat and add the walnuts. Toast for 2-3 mins, then add the breadcrumbs and toast together, stirring, until deep golden. Transfer to a bowl, allow to cool and stir through the mint and lemon zest with some salt.​ 
  5. Once the stew is cooked, scatter with a layer of pangrattato and serve with ciabatta, with the rest of the pangrattato on the table.​

See more Vegan recipes

Get ahead Bake the stew, then cool, cover and chill overnight. Bring to room temp before heating through gently on the hob. Toast the nuts and breadcrumbs for the pangrattato 24 hours in advance, and keep covered at room temperature.

You may also like

Be the first to comment

Before you comment please read our community guidelines.