Aubergines seem to be a bit like marmite – some people like them and others can’t stand them. I believe that many of the people who dislike aubergines simply don’t know how to prepare them. They take a bit of time and patience because they need to get thoroughly cooked until mushy. If you don’t, they are tough and bitter. Yuck.

As always, feel free to add any other veg that you have lying around like peppers or courgettes.

This stew is really nice as a side or served as a sauce. If you want to go low-carb just leave the beans out.


  • 1 very large or two smaller aubergines
  • 1 red onion
  • 1-2 cloves of garlic
  • a tin of black beans
  • 1 tin of tomatoes
  • 3 tbsp tomato paste
  • 1 tsp of cumin
  • 2 tsp of smoked paprika
  • 2 tsp of dried mixed herbs
  • A pinch of chili flakes
  • Salt to taste

Chop and fry the garlic and onion in a bit of oil until fragrant. Cut the aubergines into chunks and place in a pot or frying pan with a lid. Add a splash of water and tart simmering the aubergines at a fairly high heat but don’t burn them.

Place the rest of the ingredients into a blender and whizz them into a tomato sauce. Check the seasoning and mix into the aubergines. Add the onion, garlic, and beans into the pan.

Simmer for about 30 minutes or until the aubergines are completely soft.