This easy, vegetable-heavy one-pot dish is a favourite in our house. It reheats well so is a useful meal to stockpile in the freezer.
Ingredients
– 1 large aubergine (eggplant)
– 2 large courgettes (zucchini)
– 1 white onion
– 2 bell peppers
– 3 cloves garlic
– 800g (2 cans, 4 cups) pre-cooked butter beans
– 600g (3 cups) chopped tomatoes (fresh is better but canned is ok)
– 1.5 tbsp olive oil
Method
Heat the oil in a large pan while finely slicing the garlic and onion; add them to the heat and sauté gently, stirring often.
Chop the aubergine, courgettes and peppers into appropriate sizes/shapes and add to the pan once the onion is soft and translucent.
Sauté until the vegetables start to soften, then add the chopped tomatoes and drained butter beans.
Stir, then put a lid on the pan and leave to simmer for 15-20 mins.
Do Not Feed The Baby 