Aubergine casserole

Bill Oldfield

Aubergine casserole
Despite what what some people say about restaurateurs, I’m a great fan of vegetarian food. Why not? All food’s great if cooked well with the best ingredients.

A current vegetable-based dish on our menu is this aubergine casserole which, while having many of the same ingredients of ratatouille, is a very different dish by dint of it not being cooked until totally soft. By leaving some bite to the vegetables it makes a good main course on its own. And, as most of my dishes, it’s really very simple.

Serves four

Two aubergines
One large tin of butter beans – drained
One onion
A handful or so of cherry tomatoes
Two sticks of celery
One clove of garlic
One teaspoon of balsamic vinegar
Salt and freshly-ground black pepper
A handful of fresh parsley – chopped
Rapeseed or olive oil

Cut the aubergines into bite-sized chunks, peel and thinly slice the…

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