Tomato bean stew with roasted aubergine and Rodda’s clotted cream
A creamy vegetarian option
A warming weekend dish perfect for sharing from Philleigh Way Cookery School
15 ingredients
Prep 5 mins
Cooking 50 mins
Serves 4 people
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Ingredients
- 2 tbsp olive oil
- 2 aubergines
- 1 medium white onion, finely chopped
- 1 carrot finely chopped
- 1 celery finely chopped
- 3 garlic cloves, crushed
- 2 tsp harissa
- 1 tbsp tomato paste
- 1 tsp red wine vinegar
- 2 cans of cannellini beans or chickpeas
- 1 can of chopped tomatoes
- 1 vegetable stock cube
- 500ml boiling water
- 3 tbsp Rodda’s Cornish clotted cream
- 2 tbsp chopped coriander
Method
Begin by cutting the green tops off the aubergines, then cut in half lengthways. Scoring the flesh in a cross pattern and season on the cut side.
Heat a frying pan on a medium high heat with 1 tablespoon of olive oil, and when hot place the aubergines flesh side down and fry until golden. Remove from the heat and set aside.
Chop the onion, carrots and celery and heat a casserole dish with the remaining olive oil on a medium heat. Add the chopped vegetables, season with salt and pepper and gently sweat off for 4-5 minutes. Stirring to avoid catching.
Once softened add the harissa and tomato paste, and red wine vinegar, stir to combine letting it simmer for 30 seconds and then add in the beans. Stir again and then add your chopped tomatoes and vegetable stock. Combine and simmer on a low heat for 10 mins. Seasoning again if required (Tip: if it is tasting a little sharp add a sprinkle of sugar or honey)
Just before serving add in the Rodda’s Cornish clotted cream, fold in until melted and combined. Scatter over the chopped coriander and serve with crusty bread
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