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Aubergine and bean casserole

Fruit and vegetables

2 onions, quartered
1 garlic clove, crushed
250g/9oz chestnut mushrooms, halved
2 aubergines, cut into large chunks
1 tbsp chopped fresh parsley

Tins, packets and jars

2 x 400g/14oz can borlotti or butter beans
2 tbsp tomato ketchup
1 tbsp Dijon mustard

Cooking ingredients

1 tbsp vegetable oil
75g/3oz brown sugar
1 tsp smoked paprika
100ml/3½fl oz vegetable stock
75g/3oz molasses
30ml/1¼fl oz sherry vinegar

Other

flatbread

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