Aubergine goulash

Ingredients

Instructions

1. Heat the oil in a very large saucepan or casserole dish, and add the diced aubergine, sliced carrot, and thinly sliced cabbage. Cook over a medium heat for a few minutes, until slightly softened.
2. Add the tinned tomatoes, vegetable stock, kidney beans, and smoked paprika, and mix well to combine. Add a lid to the pan, and leave to simmer gently for around
   30 minutes, until the vegetables are soft.
3. Add the uncooked pasta to the pan, and leave to cook for a further
   15 minutes, or until the pasta is cooked to your liking. You can add an extra dash of water if you'd like the stew to be a bit more soupy. Season generously with black pepper, and serve with a dollop of sour cream (optional) and some crusty bread.

Nutrition