Aubergine, olive and butter bean cassoulet | The Vegan Society

Ingredients

• 2 tbsp olive oil
• 1 large aubergine, cut into even bite-sized cubes
• 1 tsp dried oregano
• 1 tsp dried mixed herbs
• ½ tsp ground cinnamon
• 1 red onion, finely diced
• 1 red (bell) pepper, sliced
• 400g can chopped tomatoes
• 1 tbsp tomato ketchup
• 2 tbsp green olives
• 400g can butterbeans, drained and rinsed
• Handful of fresh flat-leaf parsley, roughly chopped
• Pinch of sea salt