MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Aubergine & Borlotti Bean Casserole
 Categories: Beans, Vegetables, Mushrooms, Herbs, Vegan
      Yield: 4 Servings
 
      1 tb Oil
      2 md Onions; quartered
      1 cl Garlic; crushed
    250 g  Chestnut mushrooms (8 oz);
           - halved
      2    Aubergines; in lg chunks
    400 g  Borlotti beans (14 oz)
     75 g  Brown sugar -OR-
     75 g  Molasses
      1 ts Smoked paprika
    100 ml Vegetable stock
           - (3 1/2 fl oz)
      2 tb Tomato ketchup
      1 tb Dijon mustard
     30 ml Sherry vinegar (1 1/4 fl oz)
      1 tb Fresh parsley; chopped
           Flatbread; to serve
 
  Heat the oil in a heavy-based frying pan. Fry the onions and garlic
  on a medium heat for five minutes or until golden-brown and softened.
  
  Add the mushrooms & aubergines and cook for 10 minutes.
  
  Stir in the borlotti beans, muscovado sugar, * paprika, vegetable
  stock, molasses, * tomato ketchup, mustard, sherry vinegar, and
  parsley and bring to the boil. Cover and simmer for 45 minutes.
  
  Serve with flatbreads.
  
  * When I made this dish the first time I found that the original
    call for brown sugar AND molasses resulted in a dish that was far
    too sweet for my taste. Pick one or the other. - UDD
  
  RECIPE FROM: https://www.bbc.co.uk
  
  Uncle Dirty Dave's Archives
 
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