What you'll need: 2 onions, quartered 1 tbsp vegetable oil 250g mushrooms, halved 1 crushed garlic clove 2 eggplants, cut into chunks 2 x cans of butter beans 75g brown sugar 1 tsp smoked paprika 75g molasses 2 tbsp tomato ketchup 1 tbsp Dijon mustard 100ml vegetable stock 30ml sherry
What you'll need:
- 2 onions, quartered
- 1 tbsp vegetable oil
- 250g mushrooms, halved
- 1 crushed garlic clove
- 2 eggplants, cut into chunks
- 2 x cans of butter beans
- 75g brown sugar
- 1 tsp smoked paprika
- 75g molasses
- 2 tbsp tomato ketchup
- 1 tbsp Dijon mustard
- 100ml vegetable stock
- 30ml sherry or red wine vinegar
- 1 tbsp chopped parsley
Time: 1 hour
Get this recipe going by firstly heating up the oil in a large frying pan. Chuck in the onions, and cook for five minutes until softened and golden. Add the eggplant chunks and mushroom halves to this, and cook for a further 10 minutes.
Stir in all the other ingredients, cover the pan, and simmer for 45 minutes until everything is combined, thick, glossy and utterly irresistible. Serve hot with flatbreads, and enjoy every mouthful!
For the perfect wine pairing, crack open a bottle of the spicy, earthy and rich Santa Duc 'Les Plans' Grenache 2015 This is a wine that was built for deeply flavoured casseroles such as this dish! Yum!
There you have it -- a special recipe for Aubergine Casserole!
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