Fresh Tomato and White Bean Summer Stew With Fried Aubergine

An amazing fresh tomato stew, packed full of nutritious white beans. The sauce is so thick and moreish.

When to eat

This is a summer stew, enjoy from July to September.


Serves 4
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

This meal is around 85.56% less polluting than the average UK meal.

  • Eating this recipe will save around 2.51 KG CO2e per person.
  • That’s equivalent to the emissions produced driving 20.77 KM in a modern car.
How do I calculate this?


  • 750 g Tomato
  • 100 g Bread
  • 2 Onion
  • 2 Clove Garlic
  • 200 g Runner Beans
  • 400 g Cooked White Beans
  • 2 Teaspoon Dried Oregano
  • 10 g Thyme
  • 2 Teaspoon Red Pepper Flakes
  • 2 Aubergine
  • 4 Tablespoon Olive Oil


  • Loosely chop the tomatoes, removing the white pith from the centre of the tomato. Place the tomato into a blender and whiz until smooth. Finely dice the garlic and onion. Heat half the olive oil in a deep saucepan over a medium heat. Toss in the garlic and onion and fry for about 3 – 4 minutes until the onion has softened. De-stalk chop the thyme, add alongside the oregano and red pepper flakes to the pan and fry with the onion for a minute more.
  • Pour the tomatoes into the pan, bring to the boil, reduce the heat, cover and simmer for 5 minutes. Add the white beans to the pan and cook for a further 10 minutes.
  • Whilst the stew is cooking, chops the aubergine into 1 cm pieces. Heat the remaining olive oil in a wide frying pan over a high heat and fry the aubergine for 5 minutes or until the exterior has taken some colour and the pieces have softened.
  • Uncover the stew. Chop the green beans into small pieces, about half a cm in length. and toss into the mixture. Season the broth and remove from the heat. Allow the pan to sit for a couple of minutes. Tear the bread into small pieces (if it isn’t suitably stale you can place into a hot oven for a few minutes to dry out) and then tip into the soup along with 100 ml of boiling water. Mix the pieces into the stew with a wooden spoon, allowing the bread to soak up the sauce. If the stew becomes too thick, you can add a little more boiling water to thin.
  • Serve the soup in bowls with a good helping of the aubergine arranged on top.
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