Butter Bean & Aubergine Ragu

Prep the ingredients

• Chop the aubergine into small cubes.
• Peel and thinly slice the garlic and onion.

Cook the aubergine

• Heat a dash of oil in a pan on a medium-high heat. Add the aubergine, season with salt and pepper and cook for 5 - 7 minutes, until it starts to brown, then transfer from the pan and set aside. The aubergine can absorb a lot of oil as it cooks, so if needed add a splash more.

Cook the ragu and rice

• Heat another dash of oil in the same pan you cooked the aubergine in, then add the onion and garlic and cook for 3 minutes. Stir in the tomato purée and cook for 2 minutes until it starts to turn a deeper red, this caramelises it and adds extra flavour.
• Stir in the chopped tomatoes with the butter beans. If you like you can also add some of the liquid from the tin of butter beans for extra flavour.
• Sprinkle in the paprika and dried oregano, then mix well. Check the seasoning and adjust to how you like it. Simmer gently for 10 minutes, adding a little water if needed.
• Meanwhile, cook the rice according to the packet instructions.

Make the tahini yoghurt

• While the ragu cooks, make the tahini yoghurt. Juice the lemon. In a bowl mix together the tahini with a dash of hot water to loosen it, then stir this into the yoghurt.
• Add the lemon juice to taste and until you have a drizzling consistency. Season to taste and add a splash more hot water if needed.

Add the aubergine and plate up

• Add the aubergine back into the pan with the butter bean ragu and heat through.
• Plate up the rice, top with the ragu and then drizzle with the tahini yoghurt. Tuck in and enjoy!