Aubergine, Olive & Butterbean Cassoulet

This quick and easy vegan one-pot cassoulet is simple rustic meal that the whole family will love.


2 tsp olive oil
1 aubergine, cut into cube sized pieces
1 tsp dried oregano
1 tsp dried mixed herbs
1/2 tsp ground cinnamon
1 red onion, finely diced
1 red pepper, sliced
Tin chopped tomatoes
1 tbsp tomato ketchup
3 tbsp Tricolore olives
400g butter beans, drained and rinsed
1 handful flat-leaf parsley, roughly chopped


Heat the olive oil in a large saucepan over a high heat, then add the aubergine, oregano, mixed herbs and cinnamon. Cook for around 3 minutes, stirring occasionally. 

Add the onion and red pepper, and cook for 2 minutes until the onion starts to soften. 

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. 

Scatter with the parsley, season and serve.