A simple weeknight dish made with flageolet and aubergine (eggplant) cooked in a fragrant tomato sauce, served over spaghetti.
Spaghetti is one of my favourite foods as much as flageolet beans are one of my favourite beans. Whenever I have spaghetti or pasta, I like combining it with some sort of beans to add up the proteins.
Tossing in some aubergine or eggplant to make a quick wholesome meal. I usually use any vegetables I have at hand and this time it was aubergine. What’s nice about this recipe is that you can make ahead for two meals and it keeps very well.
I usually do not deep fry aubergines as they soak up too much oil. I find that shallow frying them in 2 tablespoons of olive oil while covering them gives them a nice creamy texture without compromising on the taste. And this recipe does not require them to be fully cooked before adding them to the sauce as they will simmer for a little more time.
Flageolet and Aubergine in Fragrant Tomato Sauce
Ingredients
- 1 large aubergine
- 250 g canned (or fresh) mushrooms
- 1 can (or 250 g) flageolet beans, drained
- 1 red onion chopped
- 2 garlic cloves finely chopped
- 1 can chopped tomatoes
- 3 tablespoons olive oil
- Few sprigs of fresh thyme, or 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cumin
- 1 bunch coriander (adjust quantity to taste), finely chopped
- Salt to taste
- 300 g boiled spaghetti
Instructions
- Cut the aubergines into small ¼-circle (or cube) pieces.
- In a large non-stick fry pan, place 2 tablespoons of olive oil.
- Add the aubergine and stir to coat with oil.
- Cover and allow to cook for 20 minutes on low heat, stirring occasionally. (Be careful not to fully cook them as they will cook for some more time in the sauce afterward).
- Meanwhile, in a deeper pan, add 1 tablespoon of olive oil.
- Add garlic and onion.
- Cook until onion is semi-translucent.
- Add mushrooms and cumin, and cook for another 5 minutes.
- Add tomatoes and thyme, and allow to reduce for 10 minutes.
- By this time the aubergine would be ready.
- Transfer the aubergines to the tomato sauce.
- Add the flageolet and stir. Add water if sauce has reduced too much.
- Cover and simmer for 5 – 7 minutes.
- Add salt to taste
- Sprinkle with fresh coriander.
- Serve over boiled spaghetti
Looking for more eggplant recipes? You might also like this list of 15 Vegan Eggplant Recipes (Vegan Aubergine Recipes).
![sauteed cababage with potatoes [touffer li chou]](https://veganlovlie.com/wp-content/uploads/sauteed-cabbage-potatoes_01.jpg)
Aubergine, beans (I like borlotti) and tomato makes THE BEST pasta sauce. Ever.
This is a great idea! but I hate to make stir-fry with aubergine because it soaks so much oil, I should try with water. Or use zucchini instead!
Even though it takes a bit extra time and it is not really needed (as most aubergines are not bitter as their reputaion!) I find that salting them for 15 min before rinsing thoroughly withh greatly reduce the amount of oil they absorb!!
Just made this to your recipe – it was lovely! Thanks!<BR/><BR/>Chalky