Aubergine, Carrot and Butter Bean Stew

Sometime during my teenage years, I decided that I didn't like potatoes ("OMG no white carbs please"). The odd roastie would make its way on to my plate on Sundays, but any other variety was met with disdain. Unless it was the sweet kind, of course.

Treacherous tubers

But last year, having gradually eased up on the old carb-bashing and living with a true Kerryman (he taught me the way of mashing potatoes with the skins still on. Superb) - potatoes made their way back onto the agenda. And I am thoroughly enjoying this fluffy rediscovery. 

Bringing it right back to Irish childhood dinners with this serving of stew and potatoes, only with a vegetarian twist - less beef, more bean. I followed the method from a similar stew in the Happy Pear cookbook and just made a few adjustments here and there. 

Also delish served with spiced fried potatoes! 

Ingredients
2 aubergines
1 large onion 
3 cloves of garlic
1 sweet potato
400g carrots
4 ripe tomatoes
1 can chopped tomatoes
1 can butter beans
Handful of fresh basil, chopped
1 tsp cumin
1 tsp ground ginger
1/4 tsp chilli flakes
1/4 tsp smoked paprika
1 tbsp tomato puree
1 tbsp honey/agave syrup
Salt and pepper

Method
1. Get all the veg ready! Finely chop the garlic and onion. Chop the aubergines into bite sized chunks. Peel and chop the carrots and sweet potato into bite-sized chunks. Chop your fresh tomatoes.

2. Place 2 tbsp olive oil into a large saucepan over a medium heat. Add the onions and fry gently for 5 minutes over a low to medium heat. 

3. Add the garlic, cumin, chilli flakes and ground ginger. Stir to combine, fry for another 5 mins. You can add a dash of water if things are sticking.

4. Add the carrots, aubergine and sweet potatoes to the pot, along with the smoked paprika. Cover and allow to cook for 10-15 minutes, stirring regularly.

5. Add the chopped fresh tomatoes, can of tomatoes, tomato purée, butter beans and honey to the pan. Sitr to combine. Season generously with salt and pepper. Bring to the boil over a high heat, then reduce heat and simmer for 15 minutes.

6. 5 minutes before serving, add the basil.

7. Serve with boiled potatoes, brown rice or wholewheat couscous :)